It looks weird, but it tastes great.
Bon Appetit, June 2008
4 Servings
1/3 c. extra-virgin olive oil
2 large garlic cloves, pressed
1/2 tsp salt
1 12-oz container grape tomatoes
1 1/2 tsp dried oregano
large pinch of dried crushed red pepper
4 skinless boneless chicken breast halves (about 6 oz each)
1 1/4 c. finely grated Parmesan cheese, divided
6 oz. fresh mozzarella cheese in water, drained, thinly sliced
Preheat oven to 500 degrees. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tbsp garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.
Place 1 c. Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up on half of large rimmed baking sheet.
Roast chicken until just cooked through and firm to touch, about 10 mins. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining 1/4 c Parmesan cheese.
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