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Quick-Roasted Chicken

Use this chicken for a main dish or shred it and use it in the Mushroom Chicken Cream Pasta. If using for the pasta, use only the chicken and preserve the tomatoes and onions for another dish.

Quick-Roasted Chicken (adapted from Ladies Home Journal)

1.5 – 2 lbs skinless, boneless chicken breasts
1 can (14 oz) diced tomatoes, drained
1/2 medium onion, sliced
1.5 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper

The original recipe instructs to bake at 450 then place under the broiler, but I just baked the chicken normally at 350 for about an hour (or until cooked through).

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