This is a fresh take on a heavier more classic Chicken Parmigiana. I mean don’t get me wrong sometimes there’s nothing better than the classic version but other times you just want to lighten it up. I had thin chicken breasts, tomatoes and I had bought a ball of fresh mozzarella. Didn’t want to fry up the cutlets and was sort of craving a parmigiana type of meal. This is what I did last night.
Improvise and use what you have in the house — any balsamic will work and more or less tomatoes will work , and if you don’t have fresh mozzarella use shredded or whatever you have in the house. This recipe is sort of loose and will work with different variations of ingredients. My kind of recipe. It’s a quick prep and a quick cook because of the thin chicken breasts.
1 Package thin-sliced skinless, boneless chicken breasts app. 1 – 1 1/2 lbs.
18 oz. of grape tomatoes — you can half but I left mine whole and you can also add more tomatoes if you’d like– feel free to improvise here
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar or any balsamic vinegar will do
2 minced garlic cloves
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt –divided — you may need a little more to season the chicken I just estimated
1 tsp. freshly ground black pepper
app. 10 oz. fresh mozzarella thinly sliced into rounds
Preheat oven to 400 degrees. Spray a large size rimmed baking sheet with cooking spray.
In a large bowl toss tomatoes, olive oil, vinegar, garlic, 1 Tbsp. oregano, and 1 Tsp. Kosher Salt then pour them onto rimmed baking sheet.
Season the chicken on all sides with 1 tsp. or more of the kosher salt and 1 tsp. oregano. Place the chicken into the tomato mixture.
Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Remove from the oven and arrange mozzarella rounds over the chicken.
Return to oven and roast until cheese is melted and chicken is fully cooked through 2-5 minutes.
Remove from oven and serve.