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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I made these up with ingredients on hand, and have cooked them several times since - they are a big hit with my husband and neighbor who comes for dinner! I tend to overcook my chicken to play it safe, so at 45 minutes, I uncover and leave in oven while I finish up side dishes like rice pilaf and green beans. Even if cooked too long, chicken remains moist and tender. Use your own expertise to cook chicken until done. Ingredients:
4 boneless skinless chicken breasts |
1/4 cup balsamic vinegar |
italian breadcrumbs |
1 can diced tomatoes or 1 can sliced tomato, sliced |
grated/ground parmesan cheese or romano cheese |
garlic salt |
1 egg |
1 medium cooking onion |
butter or olive oil |
Directions:
1. Preheat oven to 375 degrees Slice onion Melt enough butter or coat glass baking dish with olive oil.
2. Spread onion slices on bottom of baking dish.
3. Beat egg in small mixing bowl Drain tomato juice into bowl, reserving tomatoes.
4. Add balsamic vinegar, about 1 tsp garlic salt and cheese (to personal taste)
5. On a plate spread about 1 cup breadcrumbs.
6. Season with garlic salt and cheese to taste.
7. Coat chicken breast in balsamic mixture, then coat in bread crumbs.
8. Place in baking dish.
9. Repeat with remaining breasts.
10. Pour remaining mixture around chicken breasts.
11. Cover chick breasts with reserved tomatoes.
12. Sprinkle additional cheese on top if desired.
13. Cover and bake for 45 minutes.
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