Baked Chicken With Crispy Parmesan and Tomatoes
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there’s no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.
- Serves: 4 persons
- 1(28-ounce) can whole peeled tomatoes, drained
- 4cloves garlic, crushed
- 4sprigs thyme, oregano or rosemary
- ½teaspoon crushed red pepper flakes (optional)
- Kosher salt
- Freshly ground pepper
- 4large boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2tablespoons olive oil
- 1ounce Parmesan, plus about 2 tablespoons for garnish
- ½cup parsley or basil, coarsely chopped (optional)
Step 1Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
Step 2Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
Step 3Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
Step 4Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.