Oven Baked Chicken Cacciatore {gluten, dairy and egg-free}

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Last week while looking for dinner inspiration, I kept thinking about that can of petite diced tomatoes in my pantry.  I went searching the internet for a chicken cacciatore recipe and discovered that, while they all sounded delicious, they all required flouring and browning, sauteing and simmering.  Too many steps - I wanted something simple and quick.  And so was born this oven-baked chicken cacciatore.  Its a shortcut version for sure, so die-hard authentic cacciatore fans may look down their noses at it, but me and my family loved it!  It has only three ingredients plus seasonings and it cooks in 30-40 minutes with very little kitchen time for the chef.  Serve it with gluten-free pasta, rice or quinoa and you have a quick and simple allergy-friendly family dinner.

Oven-Baked Chicken Cacciatore {gluten, dairy and egg-free}

2 boneless, skinless chicken breasts

1 can (14 oz) petite diced tomatoes
1 tsp oregano
1 tsp basil
2 cloves of garlic, crushed
Salt and pepper to taste (@ ¼ tsp each)

Preheat oven to 375.  Slice lengthwise through chicken breasts to make 4 thinner pieces of chicken.  Place chicken in a baking dish (8x10 or 9x13).  In a small mixing bowl, mix together diced tomatoes with the juice, oregano, basil, garlic, salt and pepper.  Pour tomato and seasoning mixture over chicken.   Bake at 375 for 30-40 minutes, or until chicken is cooked through.  Serve with gluten-free pasta, rice or quinoa.

This recipe is being shared at Allergy Free Wednesday, Gluten Free Wednesdays and Allergy Friendly Friday.