New Chicken Parmesan
Recipe GLPR0d777f731bd3a7
Succulent herb-crusted chicken breasts with a golden Parmesan coating, topped with creamy melted mozzarella and roasted cherry tomatoes infused with garlic and oregano. This elegant, protein-rich dish comes together quickly and serves as a satisfying main course.
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Ingredients
1 1/3 cup Extra-virgin olive oil
2 large Garlic cloves, pressed
½ teaspoon Salt
1 12-ounce container Grape tomatoes
1½ teaspoons Dried oregano
large pinch Dried crushed red pepper
4 about 6 ounces each Skinless boneless chicken breast halves
1¼ cups Finely grated Parmesan cheese, divided
6 ounces Fresh mozzarella cheese in water, drained and thinly sliced
Directions
Preheat your oven to 500°F. In a large bowl, whisk together the olive oil, pressed garlic, and salt until combined. Transfer about 2 tablespoons of the garlic oil to a separate medium bowl and toss the grape tomatoes with it. Season the tomatoes with the dried oregano and crushed red pepper, mixing gently to coat. Add the four chicken breasts to the large bowl with the remaining garlic oil, turning each piece to ensure it is fully coated.
Pour 1 cup of the grated Parmesan cheese into a shallow pie dish. Working with one chicken breast at a time, dip the top side into the Parmesan cheese so it forms a thick, even crust. Arrange the four coated chicken breasts on one half of a large rimmed baking sheet with the cheese side facing up. Spread the seasoned tomatoes in a single layer on the other half of the baking sheet.
Roast the chicken and tomatoes for about 10 minutes, until the chicken is cooked through (internal temperature reaches 165°F when measured with a meat thermometer in the thickest part) and feels firm when gently pressed. Remove the baking sheet from the oven. Arrange thin slices of fresh mozzarella over the top of each chicken breast, covering the Parmesan crust. Return the baking sheet to the oven and roast for 1 to 2 minutes more, just until the mozzarella becomes soft and melted.
Transfer each chicken breast and a portion of the roasted tomatoes to individual serving plates. Sprinkle the remaining 1/4 cup of grated Parmesan cheese evenly over the chicken and tomatoes. Serve immediately while the cheese is still warm.
