 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A fantastic, easy, italian dish.. Great for guests because it tastes like it took a lot more effort then it did.. Not much more to say. Bon appetit. (originally published in Bon Appetit) Ingredients:
1/3 cup extra virgin olive oil |
2 large garlic cloves, pressed |
1/2 teaspoon salt |
1 (12 ounce) container cherry tomatoes |
1 1/2 teaspoons dried oregano |
1 large pinch of dried crushed pepper |
4 boneless skinless chicken breast halves, about 6 oz. each |
1 1/4 cups parmesan cheese, finley grated |
6 ounces fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 425 degrees. Whisk first 3 ingrediants in a large bowl.
2. Place tomatoes in a medium bowl; mix in 2 tablespoons garlic oil . Add chicken to large bowl with remaining garlic oil and turn to coat.
3. Place 1 cup of parmesian on a plate or pie dish. Dip one side of each chicken piece into cheese to coat.
4. Arrange chicken, cheese side up, on half of a large rimmed baking sheet. Scatter tomatoes on the other half of the sheet.
5. Roast until chicken is firm to the touch, about 10-15 minutes depending on your oven. Arrange a layer of mozzarella cheese atop chicken pieces, and return to oven for 1-2 minutes until cheese melts.
6. Transfer chicken and tomatoes to 4 plates and serve.
7. Optional: Sprinkle with remaining parmesian cheese.
|
|