Baked Chicken Breast with Tomato and Cheese

An Italian version of baked chicken breast with tomato and cheese could be a sort of “Chicken Parmigiana” without the breading. Here’s how to prepare it:

Ingredients

• 4 chicken breasts
• 400 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• A few leaves of basil
• 200 g of mozzarella (or provola if you prefer a smokier taste)
• 100 g grated parmesan
• Extra virgin olive oil
• Salt and pepper to taste

Preparazione

1. Preheat the oven to 180°C.
2. Take the chicken breasts and with the help of a meat mallet, lightly pound them to even out the thickness.
3. In a frying pan, sauté the garlic cloves in extra virgin olive oil, then add the peeled tomatoes or tomato puree.
4. Add salt, pepper, and basil and let it cook for about 15-20 minutes to get a thick sauce.
5. Meanwhile, arrange the chicken breasts in an oven dish lightly greased with oil.
6. Once the sauce is ready, remove the garlic cloves and pour the sauce over the chicken breasts.
7. Top with plenty of sliced or diced mozzarella and a sprinkling of parmesan.
8. Bake for about 20-25 minutes or until the chicken is well cooked and the cheese becomes golden and stringy.
9. Before serving, let it rest for a few minutes outside the oven.

Curiosity

Chicken Parmigiana, despite its name, is a dish that has its origins in Southern Italy, especially in the regions of Campania and Sicily, but it has become very popular in the United States. The American version is typically breaded and fried before being topped with sauce and cheese and then baked.

Serve this dish with a light side like a simple green salad or grilled vegetables. To complete the experience, you could pair it with a fresh and fruity rosé wine or a light red like a young Chianti. Enjoy your meal!