Baked Chicken Breast with Tomato and Mozzarella

Name: Baked Chicken Breast with Tomato and Mozzarella
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2
Ingredients: Chicken breast 1.1 lbs; Datterino tomatoes 1.4 cups; Mozzarella cheese 2 ¼ cups; Paprika 0.9 tsp; Rosemary 1 ½ tsp; Black pepper to taste; Extra virgin olive oil to taste; Fine salt to taste; Garlic 2 cloves; Basil 4 leaves

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Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 2 persone

PRESENTATION

Savory, wrapped, and gooey, what more could you ask from a second course? Here's the tantalizing idea we propose: baked chicken breast with tomato and mozzarella. Forget the usual grilled chicken breast, healthy but not very exciting, here you will find a triumph of irresistible flavors and creaminess, thanks to the fleshy cherry tomatoes and mozzarella! Baking also makes it healthier and keeps it tender inside. Once ready, grab a fresh loaf to savor every bit of this tasty sauce!

Also, discover our delicious chicken pizzaiola!

INGREDIENTS: Chicken breast 1.1 lbs (500 g); Datterino tomatoes 1.4 cups (250 g); Mozzarella cheese 2 ¼ cups (250 g); Paprika 0.9 tsp (2 g); Rosemary 1 ½ tsp (4 g); Black pepper to taste; Extra virgin olive oil to taste; Fine salt to taste; Garlic 2 cloves; Basil 4 leaves

Preparation

How to prepare Baked Chicken Breast with Tomato and Mozzarella

To make the baked chicken breast with tomato and mozzarella, first finely chop the rosemary 1. Cut the chicken breast in half 2, place it in a bowl, and season it with paprika 3.

Add the rosemary as well 4, salt, pepper, and season with olive oil 5, massage the meat well with the aromas, cover with plastic wrap 6 and set aside.

Now wash and halve the cherry tomatoes 7. In a pan suitable for oven cooking, add a drizzle of olive oil, add two cloves of garlic, and let them infuse for a couple of minutes. Then add the cherry tomatoes 9.

Flavor with basil leaves 10 and cook on low heat for 10 minutes. After this time, remove the garlic cloves 11 and add the chicken breast 12.

Cover with aluminum foil 13 and transfer to a preheated oven for 25 minutes at 392°F. Meanwhile, slice the mozzarella 14 and let it drain in a colander 15 to lose its whey.

After 25 minutes, remove the aluminum foil and cook for another 10 minutes. Remove the chicken from the oven 16, place the mozzarella slices on top of the breasts 17, and put back in the oven for about 5 minutes on grill mode at 464°F, just enough time to melt the mozzarella. Serve the baked chicken breast with tomato and mozzarella hot and gooey 18.

Storage

We recommend consuming the baked chicken breast with tomato and mozzarella right away. If there are leftovers, you can store them in the refrigerator for a couple of days. Freezing is not recommended.