I don’t know why, but for some unknown reason (I guess that’s what I mean by I don’t know why), I have the hardest time coming up with new recipes to use with chicken breast.
I always seem to shred it and make a pizza or something Mexican. And I’m too lazy to marinate something overnight. Or, not necessarily lazy, I just don’t plan my meals in advance enough to warrant marinating something for longer than, oh, say, 15 minutes.
So, I started Googling to see if I could get inspired to make something… ANYTHING new with the grilled chicken I had in my fridge that was about to expire.
And I found this recipe and adapted it a little bit (as I always do) and it ended up being SO STINKIN’ DELICIOUS. It was really easy and is absolutely a new house favorite. My husband loved it!
SO, here’s what I ended up with:
- 1 lb of boneless, skinless chicken breast
- 1 fresh tomato, sliced
- 1 ball of fresh mozzarella (I bought it in the little cheese counter / section of my grocery store)
- 2 tablespoons of balsamic vinegar (I didn’t actually measure, this is approximate. I would just eyeball it – you don’t want to use TOO much but you don’t want to use too little, either)
- Salt and pepper (to taste)
- 1 tablespoon of dried basil
- 1 teaspoon of dried parsley
2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup plain breadcrumbs
- 1 egg beaten with 1 tablespoon of water
Preheat oven to 400 degrees.
Grease a 8×8 casserole dish and set aside.
Combine the Italian seasoning, garlic powder, salt, pepper, onion powder, and breadcrumbs in a bowl. Dip each piece of chicken in the egg / water mixture, then dip each piece of chicken in the seasoning mixture and be sure to coat each breast well.
Place chicken in the casserole dish you set aside. Bake at 400 degrees for 25 minutes.
Remove the chicken and turn the oven to broil. Remove the chicken and put on a piece of tin foil. Top the chicken with the sliced tomatoes, fresh mozzarella, and balsamic vinegar.
Place back in the oven for an additional 3-5 minutes until the cheese is melted.
Remove from the oven and then sprinkle with the basil and parsley.
I served it with sauteed garlic and olive oil squash and zucchini.
What do you think? Are you ever in a “chicken rut?” Will you make this?
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