Imported from the web

Cheesy Italian Tomato Baked Chicken

Name: Cheesy Italian Tomato Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (About 170 g each; pound to an even thickness if needed); 2 tbsp olive oil (Divided, plus more for greasing); 3 cloves garlic (Minced); 14 oz crushed tomatoes (Canned); 1 tsp Italian seasoning; 0.5 tsp dried basil; salt (To taste); black pepper (To taste); 8 oz mozzarella cheese (Shredded or sliced); 2 tbsp Parmesan cheese (Finely grated); 2 tbsp fresh basil (Chopped, for garnish)

Recipe by Chef Helena Facebook

Imported by Tara Farrar on SeeMeCook

Juicy baked chicken breasts covered with Italian-seasoned tomato sauce and melted cheese. A simple, comforting family dinner with savory herbs and a golden, bubbling cheese topping.

4 servings45 minItalian

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Ingredients

4 boneless, skinless chicken breasts (About 170 g each; pound to an even thickness if needed)
2 tbsp olive oil (Divided, plus more for greasing)
3 cloves garlic (Minced)
14 oz crushed tomatoes (Canned)
1 tsp Italian seasoning
0.5 tsp dried basil
salt (To taste)
black pepper (To taste)
8 oz mozzarella cheese (Shredded or sliced)
2 tbsp Parmesan cheese (Finely grated)
2 tbsp fresh basil (Chopped, for garnish)

Steps

1
Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.
2
Pat the chicken breasts dry. If they are thick or uneven, place them between sheets of parchment and gently pound them to an even thickness so they cook uniformly. Season both sides with salt and black pepper.
3
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the chicken and sear for about 2 minutes per side, just until lightly golden; the chicken does not need to be cooked through.
4
Transfer the seared chicken to the prepared baking dish and arrange the pieces without overlapping.
5
Add the remaining 1 tablespoon olive oil to the skillet. Add the minced garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
6
Pour the crushed tomatoes into the skillet. Stir in the Italian seasoning and dried basil, then season the sauce with salt and black pepper. Simmer for 3 to 5 minutes, until slightly thickened and fragrant.
7
Spoon the tomato sauce evenly over the chicken, making sure each piece is coated.
8
Sprinkle the mozzarella evenly over the sauced chicken, then finish with the grated Parmesan.
9
Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.
10
Rest the chicken for 5 minutes. Garnish with chopped fresh basil and serve hot with the tomato sauce spooned over the top.

Notes

The supplied description directs viewers to a first comment, but no comment containing the recipe was provided. This version is therefore reconstructed from the dish title and limited video transcript. For food safety, verify that the chicken reaches 165°F (74°C). Serve with pasta, crusty bread, or a green salad. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently until hot.