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.
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| 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.
Enjoy!
YUMMY! ;) Thanks for sharing this recipe.
ReplyDeleteStopping by after seeing your comment on The Gypsy Mama's post today.
ReplyDeleteThis recipe looks delicious, I will have to add that one to my "to try" list :)
This looks great! Found you through Women Living Well!
ReplyDeleteMmmmm, looks really awesome! Thanks for sharing :)
ReplyDeleteIn His Love,
Maiden Princess
Our dining hall dorm food was NOTHING like this...looks wonderful! :)
ReplyDeleteHi Amy! You're welcome :) Yeah, I watched the videos too and it wasn't right what he was saying :( I was actually surprised because I own his Forgiveness Nooma series which is very good! Thanks for the link!!
ReplyDeleteThat sounds so good. I can imagine you could be quite creative with what goes on top such as mushrooms.
ReplyDeleteI use the wooden rolling pin to "bang" things!! Works as well as a mallet.
I've never made a dish like this before. I'll have to try it sometime.
ReplyDeleteYou use a can to pound your chicken breasts? :) I used to just use my bare hands, but that gave me a slight back-ache. Then, I moved to a potato masher, but now I use a mallet. :)
Oh boy, this looks so good! I'm expecting to get my first tomato soon so this recipe comes at a great time!
ReplyDeleteI also wanted to let you know I awarded your blog a blog award over on my blog. Feel free to check it out!
@ Wildflower Cottage - Yes, I do tend to use a heavy can or rolling pin or whatever else happens to be handy for pounding chicken breasts. I got into that habit in college when I had little money and few cooking supplies and it just stuck with me. :)
ReplyDelete