Quick and Easy Baked Chicken Breasts

Got no time and company coming?  Try this recipe for quick and easy baked chicken breasts --  a one dish meal!

We use skinless/boneless chicken breasts, but chicken breasts with skin and bone are acceptable. (How many? As many as you need for the number of people you're feeding. . .We prefer to cut ours in half before proceeding.)

Wash chicken breasts in cold water and dry on paper towels.  Cut in half if you choose.  Place chicken breasts side by side in a baking pan or baking dish (approx. 2 to 3 inches in depth). We use a rectangular pyrex glass baking dish approx. 10 x14 inches.

Cover chicken with sliced or cubed eggplant, onions, zucchini, yellow summer squash, garlic, potatoes, green peppers, yellow peppers, red peppers.

Add (to taste) oregano, kosher salt, freshly ground black pepper, grated parmesan cheese, Aintab red pepper.

Cover the vegetables and chicken with or canned diced tomatoes, or spaghetti sauce.

You may prepare this dish ahead of time, refrigerate, and put in the oven to bake an hour before you expect your guests to arrive. 

Bake in oven heated to 350 degrees fahrenheit for at least 1/2 hour or until done.  [If you're using bone in chicken breasts with skin on, the baking time will be longer.]  Be sure to turn off the oven when the dish is done (test chicken with fork to make sure) so as not to overcook. Serve hot.

Quick and easy, cook for two, cook for many.  If some of your guests prefer not to eat meat, simply make two baking pans of the same meal:  one with chicken, and one without!