Oven-Baked Chicken With Fresh Mozzarella & Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal. Ingredients:
2 1/2 teaspoons italian seasoning |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup plain breadcrumbs |
1/4 cup parmesan cheese, grated |
4 (6 ounce) boneless skinless chicken breast halves |
1 egg, beaten with |
1 tablespoon water |
1 cup diced fresh tomato (heirloom tomatoes are a great choice.) |
1 cup fresh mozzarella cheese |
2 tablespoons balsamic vinegar |
2 tablespoons fresh basil, roughly chopped |
1 tablespoon snipped fresh flat-leaf italian parsley |
Directions:
1. Preheat oven to 400 degrees F.
2. Coat casserole dish with non-stick cooking spray; set aside.
3. Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
4. Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
5. Place chicken in the prepared casserole dish.
6. Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
7. Sprinkle with basil and parsley.
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