Chicken with Stewed Tomatoes
Chicken with Stewed Tomatoes is fresh and easy for dinner, a great tasting recipe to have in your back pocket!
Servings: 4
Calories: 616kcal
Ingredients
- 3 tablespoons Dijon Mustard
- 1 teaspoon White Wine Vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Pepper, freshly ground note: I use lemon pepper
- 2 pounds Chicken Breast, skinless, boneless rinsed and patted dry
- 1 1/2 English Muffins
- 3/4 cup Parmesan cheese, finely grated
- 1 tablespoon Butter, unsalted
- 1 cup Mozzarella Cheese, shredded
- Basil, fresh leaves for garnish
- FOR THE SAUTEED CHERRY TOMATOES
- 4 cups Cherry Tomatoes, whole
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper, freshly ground
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Butter, unsalted
Instructions
- PREPARE THE CHICKENPlace the oven rack in the center position in your oven Preheat the oven to 450 Line a large baking sheet with parchment paper
- MIx together the Dijon mustard, vinegar, salt, garlic powder, and pepper in a large bowl.
- Add the chicken to the bowl and toss ingredients together to coat well.
- Using a food processor or blender, add the English muffins and pulse until fine. Add the Parmesan cheese and butter and continue to pulse until combined. Transfer bread crumbs to a shallow pan or large plate.
- Coat each piece of chicken in the bread crumb mixture, pressing the crumbs to the chicken so they stick and the chicken is completely coated.
- Place each piece of chicken on a baking sheet, and bake until golden brown and cooked through, about 20 minutes.
- Remove from oven and divide the shredded mozzarella cheese on each piece of chicken. Return to oven and continue cooking for 2-3 more minutes until cheese is melted and bubbly. Note: You can use the broiler for this step as well, with the chicken placed on the upper third of the oven, heating for 1-2 minutes until the cheese is melted.
- Remove from oven and transfer chicken to plates or serving platter, topping each piece with some of the tomato sauce and garnish with fresh basil leaves.
- For the tomatoes, using a large non-stick saute pan, add the olive oil and whole cherry tomatoes over medium high heat.
- Cook until the tomatoes start to sizzle, shaking the pan occasionally. Continue cooking until the tomatoes start to pop and burst, crushing some of them with the back of a wooden spoon. You want the tomatoes to be soft, barely crushed and a bit saucy, total cooking time between 6-8 minutes.
- Add the tablespoon of butter and stir gently to combine.
- Divide tomato mixture evenly on each piece of chicken and garnish with fresh basil.
Notes
- You can easily double this recipe for entertaining, and the chicken looks especially nice arranged on a large platter with fresh basil tucked under each piece.
- Make the cherry tomatoes in advance, and heat them up for serving.
- You can prep the chicken in advance too, just cover with plastic wrap and refrigerate until ready to use.
Nutrition
Calories: 616kcal | Carbohydrates: 18g | Protein: 65g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 195mg | Sodium: 1618mg | Potassium: 1246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1381IU | Vitamin C: 37mg | Calcium: 409mg | Iron: 2mg