| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 10-inch piece baguette
- 1 1/2 pounds tomatoes (about 5), quartered
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 4 6-ounce skinless, boneless chicken breasts
- 1/2 teaspoon dried oregano
- 4 ounces part-skim mozzarella cheese, thinly sliced
- 3 tablespoons shredded parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
- Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
- Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
- Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.
Nutrition Facts
| Calories | 486 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 113 milligrams |
| Sodium | 818 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 49 grams |
| Calories | 486 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 113 milligrams |
| Sodium | 818 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 49 grams |
Reviews
**** This was delicious. Since we cook for 2 we made half of a breast, but the same amount of sauce. If you are having guests over the presentation is great. Next time I make this I will not put the chicken on the baguette but serve on the side with the extra tomato sauce.
Always looking for ways to change up our favorite meals and this was a huge hit in our house. We made this recipe with tomato sauce (my son doesn’t like chunks of tomatoes) and burrata. This is definitely going into the rotation.
Made 1/4 of recipe and used Trader Joe’s basil pasta sauce. 1/4 of rest of ingredients.
Delicious and not difficult to make. New family favorite!
This was delicious! Different take to chicken parm than I am used to, but very fresh and summery. I added butter and more salt to the sauce, as well as a touch of oregano, and a rind of parmesan cheese and cooked it down for a lot longer than 10 minutes to thicken it. I also marinated the chicken in a ‘lazy’ way with Italian salad dressing and pepper. It was really delicious albeit less healthy, but overall a very easy and delicious impressive looking meal!
Taste Wonderful!
Delicious and quick! I used Italian bread crumbs instead and it worked great. Very quick, healthy, and tasty. The whole family, including the member that doesn’t often like eating chicken, loved it! Definitely need to plate it like its suggested so that the sauce can soften the bread a bit and each bite contains bread and chicken to get that chicken parm taste.
This was a nice light variation of chicken parm. I was worried the sauce may be a bit bland but I found it was actually full of subtle flavor. Simple to make.
A fun take on chicken parm! Definitely a repeat recipe.
Nice and good for chickenitarines