Baked Chicken With Tomato Cream Sauce

• 4 maryland chicken pieces
• 60 g butter
• 1 onion, chopped
• 12 green capsicum, finely chopped
• 12 red capsicum, finely chopped
• 250 g zucchini, grated
• 1 cup fresh breadcrumb
• 1 egg, lightly beaten
• salt & pepper
• 2 tablespoons grated parmesan cheese
• 30 g butter, extra, melted
• 12 teaspoon dry mustard
• 1 teaspoon French mustard
• 1 tablespoon oil
• 3 ripes tomatoes, roughly chopped
• 30 g butter
• salt & pepper
• 1 pinch sugar
• 1 teaspoon tomato paste
• 14 cup cream

1. Saute onion & capsicums in butter until tender, add zucchini & cook 2 minutes.
2. Remove from heat and combine with breadcrumbs, egg, salt, pepper & grated cheese, refrigerate until cold.
3. Using your fingers loosen the skin on the chicken & spoon filling into each piece of chicken, working the stuffing down the drumstick.
4. Mix the extra butter, dry mustard & french mustard together & brush over chicken.
5. Place chicken in a baking dish with oil & bake at 180.C for 45 mins or until dark golden brown.
6. While chicken is cooking, prepare sauce: Melt butter in a pan, add tomatoes, salt, pepper, sugar & tomato paste.
7. Cover pan & bring to the boil, reduce heat & simmer 15 minutes.
8. Strain or beld tomatoes & return to pan, add cream & reheat gently.
9. Serve chicke with sauce poured over.

chicken, butter, onion, green, red, zucchini, fresh breadcrumb, egg, salt, parmesan cheese, butter, mustard, oil, tomatoes, butter, salt, sugar, tomato paste, cream

Taken from www.food.com/recipe/baked-chicken-with-tomato-cream-sauce-340321 (may not work)