Baked Chicken Breasts with Tomato, Onion, and Mozzarella

Ingredients

• 3 chicken breasts (Make several cuts across the surface of each breast, without cutting too deeply.)
• 2 red onions (Sliced into rings.)
• 2 tomatoes (Sliced.)
• 0.25 cup oil
• 0.25 cup soy sauce
• 1 tbsp brown sugar
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 3 cloves garlic (Minced.)
• mozzarella (Grated; add to taste.)

Steps

1. 1

   Make several shallow cuts across the surface of each chicken breast, taking care not to cut all the way through.

2. 2

   Shape three pieces of aluminum foil into small boat-shaped molds. Place the molds on a baking tray.

3. 3

   Divide the sliced red onion rings among the foil molds, spreading them evenly across the bottoms.

4. 4

   Place the tomato slices over the onion rings in each mold.

5. 5

   In a bowl, combine the oil, soy sauce, brown sugar, oregano, rosemary, salt, black pepper, and minced garlic. Mix thoroughly until combined.

6. 6

   Coat one chicken breast thoroughly in the marinade mixture.

7. 7

   Transfer the coated chicken breast to one foil mold, placing it on top of the tomato layer. Repeat with the remaining chicken breasts and marinade.

8. 8

   Bake at 356°F (180°C) for 40 minutes.

9. 9

   Remove the tray from the oven and sprinkle grated mozzarella over each chicken breast, covering the tops to taste.

10. 10

    Return the tray to the 356°F (180°C) oven and bake for about 30 minutes, until the mozzarella is melted and the chicken is cooked through.

11. 11

    Remove the chicken from the oven and transfer the chicken breasts to plates for serving.

Notes

The visible frame text indicates a shorter 20-minute second bake, while the spoken transcript repeatedly states about 30 minutes; the transcript was followed here. The source does not provide a target internal temperature or a precise amount of mozzarella.

Nutrition per serving

• main
• baked
• chicken
• easy dinner
• high-protein
• family-friendly