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A breast of chicken is browned in oil and baked in a savory tomato sauce, basil, garlic, Parmesan cheese and mascarpone. This recipe goes perfectly with pasta. The chicken is tender and succulent and the sauce goes perfectly with chicken.
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To make this recipe, it is strongly suggested to use chicken breasts with skin. You do not have but the skin acts as a protective crispy chicken during his stay in the oven.
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A recipe inspired by Olive magazine http://www.bbcgoodfood.com/recipes/4251/chicken-cacciatore
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INGREDIENTS: 1 onion finely chopped

2-3 cloves garlic, pressed
1 can crushed tomatoes 796 ml
1 Tomato cut into cubes 1 bouquet
basil
4 C. Soup
mascarpone 1 / 2 cup finely grated Parmesan cheese
6 half chicken breasts with skin
Salt and pepper to taste
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Preheat oven to 375 degrees F.
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In a saucepan, soften the onion and garlic in a little olive oil. Add the can of crushed tomatoes, diced tomatoes and basil. Stir and simmer for 10-15 minutes. Add cheese and stir to incorporate. Adjust seasoning to taste. Pour the sauce into a Pyrex mold 9''X13 '.
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In an oiled nonstick skillet, brown chicken on both sides starting with the skin side.
Place chicken on sauce skin side up without overwhelming them in the sauce.

Bake uncovered for 30 minutes or until chicken is cooked through. Serve over pasta.