When I was in college, dining hall food ranged from mediocre to dismal. However, my school did have a rare few dishes that were actually pretty good. One was a chicken/provolone/tomato combo that was pretty tasty. The original was a little bland and came on bagels. However, in my adaptation, I made it a little healthier by switching out the bagels for a dredging in bread crumbs and I added a little zing to it with some basil and parsley. This is a quick, easy dish to make, and it's very good served with a salad or some of the fresh bell peppers in season right now.
|Note: I only made a half recipe (2 chicken breasts) since I was cooking for two. If you follow recipe exactly, you'll need a bigger casserole dish to accomodate four.|
1. Preheat oven to 400 degrees. Start with 4 boneless chicken breasts and flatten them slightly. I do this by putting each chicken breast between 2 sheets of wax paper and pounding them with a heavy can(cheaper than buying a mallet or meat tenderizer, I suppose).
2. Press bread crumbs into both sides of each flattened chicken breast.
3. Oil a casserole dish with light olive oil and place chicken breasts inside it. Salt and pepper to taste.
4. Slice a tomato or two and place 2-3 tomato slices on top of each chicken breast.
5. Use about 1/4 tsp. dried or fresh basil to sprinkle on top of the tomato slices.
6. Top each chicken breast with a slice of provolone cheese and then garnish each with fresh chopped parsley.
7. Bake the chicken in oven at 400 degrees for 20 minutes or until cooked throughout.