Serves 4
Prep Time: 15 minutes. Total Time: 35 minutes
Preheat the oven to 450 and begin to prepare the tomato sauce and chicken.
For the grape tomato sauce (adopted from Skinnytaste)
Ingredients:
1 tbsp olive oil
6 cloves garlic, smashed
1 lb grape tomatoes, cut in half
salt and fresh pepper
1/4 cup fresh chopped basil or 1 T dried basil
In a large skillet heat oil on high heat. Add garlic and cook until golden. Addtomatoes, salt and fresh pepper and reduce heat to low. Simmer for about 15 minutes, add fresh basil and cook another 5 minutes.
For the parmesan crusted chicken:
Ingredients:
4 Thinly sliced boneless skinless chicken breasts
1 T olive oil (for brushing)
Salt and fresh pepper
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup panko breadcrumbs
2 T freshly grated parmesan cheese (plus extra for sprinkling on top at the end)
Directions:
Preheat oven to 450. combine breadcrumbs, parmesan cheese, and salt and pepper in a shallow dish. brush both sides of each chicken breast with olive oil and dip into breadcrumbs. Place on baking sheet sprayed with cooking spray. Bake chicken for 15 minutes, turn over and bake for an additional 8-10 minutes. Place one chicken breast on eat plate and top with 1/4 of tomato sauce and a heavy sprinkle of freshly grated parmesan
Serving Suggestion:
I served this dish with fresh sauteed baby spinach. I sauteed the spinach in the same pan as the tomato sauce, using the pan juices from the sauce which gave the spinach excellent flavor. I also roasted some baby portobello mushrooms in the oven while the chicken was baking with olive oil and fresh chopped parsley. This dish would also be great over a bed of whole wheat spagetti served with a side salad.
