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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I made this and found it to be pretty good. Substituted an entire 24-oz. jar of pasta sauce instead of adding the tomatoes, as one of us doesn't like tomatoes that much - thought this would be richer, better taste. Also used shredded Parmesan - just a mistake, not paying attention to the recipe! Used regular pasta sauce instead of the no-salt version, even though I had it, because I didn't want it to be tasteless. Will make again!
Made this last night and it was great. My husband liked it much better than my usual Chicken Parm recipe. Made exactly as written except my marinara had basil so I didn't add last 2 tsp. of oregano. It will definitely be part of my usual rotation.
Loved this simple weeknight recipe. Reminded me of chicken parm, but healthier and tastier. I side one 15 ounce can a petite diced tomatoes instead of the cup chopped tomato. Also, I doubled the amt. of cheese. The whole house smelled fantastic too. So happy I found this keeper. You won't go wrong~
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