Fresh Tomato Chicken

1. Arrange chicken in an ovenproof dish.

2. They should not overlap.

3. In a bowl combine everything else but the cheese.

4. Mix well.

5. Cover the chicken with the mixture.

6. Cover with foil.

7. Leave this until you want it, it works well if you do it in the morning but it is not necessary.

8. Bake at 180C for 45 minutes.

9. Remove foil.

10. Sprinkle with cheese and bake for 15 minutes.

11. The cheese does not need to brown unless you really want it to, I like it just oozy.

12. Serve one breast per person on rice or pasta or couscous.

13. Even mashed potato could be nice although I've never tried it.

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Nutrient	Quantity
Total fats	356.3143 g
Protein	776.3168 g
Carbohydrates	30.2752 g
Energy	6609.7916 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.1073 g
Water	2909.2288 g
Aspartic acid	69.022 g
Calcium, Ca	869.0368 mg
Lutein + zeaxanthin	716.6203 g
Fiber, total dietary	5.8743 g
Carotene, beta	1614.7654 g
Niacin	361.9989 mg
Vitamin A, RAE	1143.4252 g
Arginine	47.4665 g
Riboflavin	3.504 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	3.6332 g
Glutamic acid	116.6331 g
Sodium, Na	3109.4071 mg
Fatty acids, total saturated 16:1 undifferentiated	18.7026 g
Total lipid (fat)	356.3143 g
Manganese, Mn	1.2204 mg
Fructose	1.4305 g
Proline	36.1533 g
Fatty acids, total saturated 16:0	77.0719 g
Fatty acids, total saturated 8:0	0.1667 g
Sucrose	3.3795 g
Choline, total	2477.6017 mg
Sugars, total	18.2652 g
Serine	27.3385 g
Fatty acids, total saturated 10:0	0.4061 g
Fatty acids, total saturated 18:0	21.8187 g
Fatty acids, total saturated 20:4 undifferentiated	1.8144 g
Vitamin B-6	19.7261 mg
Selenium, Se	613.9566 g
Ash	42.3404 g
Vitamin D	594.7739 IU
Fatty acids, total saturated 18:1 undifferentiated	119.9203 g
Pantothenic acid	31.8834 mg
Phenylalanine	30.4775 g
Copper, Cu	1.7731 mg
Betaine	319.5409 mg
Thiamin	2.5433 mg
Retinol	1000.4984 g
Methionine	20.8596 g
Iron, Fe	31.1741 mg
Carbohydrate, by difference	30.2752 g
Phosphorus, P	6701.7892 mg
Folate, total	235.1463 g
Tocopherol, gamma	2.4832 mg
Fatty acids, total saturated 4:0	0.4441 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3629 g
Alanine	43.6512 g
Cholesterol	2373.0207 mg
Valine	38.1968 g
Fatty acids, total saturated 18:2 undifferentiated	63.8131 g
Glycine	44.9663 g
Carotene, alpha	210.6948 g
Glucose (dextrose)	2.1862 g
Fatty acids, total saturated 14:0	5.1369 g
Zinc, Zn	31.4589 mg
Isoleucine	39.4447 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.6972 g
Fatty acids, total polyunsaturated	72.0008 g
Leucine	57.1392 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	6283.8774 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3629 g
Folate, DFE	235.1463 g
Tryptophan	8.8578 g
Vitamin C, total ascorbic acid	86.7941 mg
Phytosterols	20.528 mg
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 6:0	0.2437 g
Tyrosine	25.7798 g
Vitamin B-12	13.1612 g
Vitamin K (phylloquinone)	226.2709 g
Fatty acids, total saturated	109.3111 g
Histidine	23.2641 g
Fatty acids, total monounsaturated	144.2999 g
Threonine	32.1858 g
Folate, food	235.1463 g
Vitamin D (D2 + D3)	14.8525 g
Cryptoxanthin, beta	0.4763 g
Vitamin D3 (cholecalciferol)	0.3375 g
Vitamin E (alpha-tocopherol)	11.359 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.7257 g
Fatty acids, total trans	3.8102 g
Magnesium, Mg	977.3946 mg
Lysine	64.0341 g
Potassium, K	8983.7367 mg
Cystine	10.0655 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0.5 teaspoon	0	0	0
Garlic	3 cloves	0	0	0
Chicken breast	8	6241.4384	0	335.6588
Onion	1	44	10.274	0.11
Bay leaf	2	0	0	0
Tomato	1	62.069	13.7631	0.5397
Parsley	3 tablespoons	4.104	0.7216	0.0901
Oregano	1 teaspoon	2.65	0.6892	0.0428
Cheese	0.5 cup	238.275	1.5795	19.3995
Pepper	0	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
cumin	1 teaspoon	7.875	0.929	0.4677