4 large chicken breasts (skinless and boneless)

4 large beefsteak tomatoes (chopped)

1 cup sweet onion (chopped)

1 tsp. thyme

1 cup chicken stock

4 tbs. olive oil

1/2 tsp. sea salt

1/2 tsp. black pepper

Preheat oven to 400 degrees.

1. In a large baking dish, brush 2 tbs. of olive oil. Add chicken and chicken stock.

2. In a large bowl, add tomatoes, onion, thyme, olive oil, sea salt and pepper. Mix well.

3. Pour tomato mixture on top of chicken. Cover pan with aluminum foil and cut some slits in it.

4. Bake in oven for 40-45 minutes. Chicken should be white and cooked when sliced. 

Serve hot.