Chicken in Creamy Tomato Cheese Sauce

Dinner, Main Dish, Poultry


Creamy Tomato Cheese Sauce:

1 small onion, finely chopped

1 tbsp oil (15 mL)

2 cloves garlic, finely minced

3/4  cup Chicken Stock (175 mL)

3/4  cup heavy cream (175 mL)

1 cup shredded Monterey Jack (250 mL)


1/4  cup Parmesan cheese (60 mL)

2 tbsp tomato paste (30 mL)

2 tsp dried parsley (10 mL)

1/4  tsp black pepper (1 mL)


4 large boneless chicken breasts

1/4  cup Gluten-Free Bake Mix (60 mL)

1/2  tsp seasoning salt (3 mL)

2 tbsp olive oil (30 mL)

1/2  cup Chicken Stock (125 mL)

1 tsp cornstarch (5 mL)


Creamy Tomato Cheese Sauce:  In large frying pan, sauté onion in olive oil over medium heat until turning brown.  Add garlic and stir-fry 2 minutes longer.  Stir in Chicken Stock, cream, Monterey Jack cheese, Parmesan cheese, tomato paste, parsley and pepper.  Cook until hot and cheeses have melted.  Set aside.

Chicken:  Rinse chicken breasts and cut into large chunks. In small bowl, combine Gluten-Free Bake Mix and seasoning salt. In large bowl, place chicken chunks and toss with dry ingredients.

In large nonstick, frying pan, fry chicken in 2 tbsp olive oil (30 mL) over medium heat 3 minutes.  Turn chicken pieces over and fry another 3 minutes.  Add Chicken Stock.  Cover and cook another 4 minutes.  Remove chicken pieces with slotted spoon and place in Creamy Tomato Cheese Sauce.  Stir cornstarch into 1/2  cup (125 mL) of the liquid from cooking the chicken and add to the pan with the chicken and sauce. Cook another 2 minutes until heated through and sauce has thickened.


1 serving
558.4/372.3 calories
41.7/27.8 g protein
39.7/26.5 g fat

6.9/4.5 g carbs