I sort of threw this together and I have to say this meal came out delicious. I served over zucchini noodles (zoodles) and some sliced roasted fingerling potatoes. Feel free to use pasta and since the sauce is so delicate and light I would use an angel hair type of pasta.
This was a lightened up version of a Chicken Parmigiana and it satisfied my yen for Chicken Parmigiana but much lighter than the usual fare.
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3-4 Chicken Breasts — I used 4 Thinly sliced Chicken Breasts
2 Tablespoons Olive Oil
3/4 Teaspoon dried Basil
3/4 Teaspoon Dried Oregano
1/4 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
1 -2 Cups Fresh Tomatoes– I used Campari Tomatoes and sliced in 1/2 I preferred a larger tomato here since they really break down and make a sauce from the heat . If you can’t find Campari Tomatoes use 2 pints of grape tomatoes and slice in half.
1/3 cup Red Onion — diced
3 Tablespoons Balsamic Vinegar
2 Tablespoons Brown Sugar
1 – 2 cups Shredded Mozzarella– if you’d like you can also use Fresh Mozzarella –sliced
Preheat oven to 425 degrees.
Place Chicken Breasts in a large baking dish or cast iron skillet. Sprinkle with Olive Oil, basil, oregano, garlic powder , salt and pepper
Place halved tomatoes and diced red onion all around the chicken
Sprinkle with balsamic vinegar and brown sugar
Bake for 18-20 minutes depending on the thickness of the breasts. I did app. 18 minutes because these were thin sliced breasts — thicker ones will take a few minutes more
After chicken is cooked through (peek at it with a little slice )sprinkle with the cheese
Set oven to broil and place baking pan on the top rack. Broil for about 5 minutes, or until cheese is melted .
I served with Zucchini noodles and roasted fingerling potatoes.