To get more cheesy coverage from the mozzarella, you can freeze it for a few minutes and then cut into superthin slices.
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons grated Parmesan cheese
2 teaspoons unsalted butter, melted
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped tomato
3/4 cup lower-sodium marinara sauce (such as Dell'Amore)
1/4 cup unsalted chicken stock (such as Swanson)
1 tablespoon chopped fresh oregano, divided
2 ounces fresh mozzarella cheese, torn into small pieces (about 1/2 cup)
How to Make It
Preheat oven to 400°.
Heat a large skillet over medium heat. Add panko; sauté 3 minutes. Combine panko, Parmesan cheese, and butter in a small bowl.
Heat pan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes. Turn and cook 2 minutes. Remove chicken from pan. Add remaining 2 teaspoons oil to pan; swirl. Add onion and garlic to pan; sauté 2 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tomato, marinara sauce, stock, and 2 teaspoons oregano to pan. Return chicken to pan; bring to a boil. Sprinkle panko mixture and mozzarella over top. Place pan in oven. Bake at 400° for 10 minutes or until chicken is done. Top with remaining 1 teaspoon oregano.
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