Pollo al horno con tomate y albahaca

Ingredientes

• 2 pounds boneless skinless chicken breasts ((aim for 4 chicken breasts roughly 8 oz each))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt & pepper (to taste)
• 1/3 cup freshly grated parmesan cheese
• 1 cup (loosely packed) fresh basil (sliced or torn)
• 1 cup heavy/whipping cream (see note)
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• 3 tablespoons tomato paste (I use double concentrated)
• 1/2 tablespoon cornstarch
• 1/2 teaspoon dried oregano
• 3 cloves garlic (minced)

Preparación

1. 1

   Preheat your oven to 400F and move the rack to the top third of the oven.

2. 2

   Place the chicken breasts side-by-side in a 9x13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.

3. 3

   In a medium bowl, whisk the cream, chicken broth, white wine, tomato paste, cornstarch, oregano, and garlic together until smooth.

4. 4

   Pour the sauce around the chicken.

5. 5

   Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!

6. 6

   Take it out of the oven. Sprinkle the parmesan and basil on (add most of it on top of the chicken). Give the sauce a stir and spoon it over the chicken. Let the chicken rest for 5 minutes before serving or cutting. Season with more salt & pepper if needed.