This recipe renders a juicy chicken, after being "breaded" with finely grated Parmesan cheese, covered with mozzarella cheese and topped with roasted grape tomatoes. Everything happens in the oven, on one sheet pan.
1/4 cup olive oil
1 large garlic clove, grated
12 oz grape tomatoes
1 1/2 tsp dried oregano
large pinch hot pepper flakes
4 skinless, boneless chicken (8 oz each)
1 1/4 cups freshly grated Parmigiano-Reggiano
5 oz fresh mozzarella, thinly sliced
handful of torn fresh flat-leaf parsley or small basil leaves
Preheat the oven to 500F. Combine the oil, garlic and 1/2 tsp salt in a small bowl. Transfer 2 tbsp to another bowl and add the tomatoes, oregano and pepper flakes.
Lightly pound the chicken breasts and coat with the remaining garlic oil.
Spread 1 cup Parmesan on a large plate. Dredge one side of each breast in the Parmesan. Place, cheese side up, on one side of a rimmed baking sheet. Place the tomatoes on the other side. Bake for 10 minutes.
Place overlapping slices of mozzarella on the chicken and pop back into the oven until the cheese melts.
Serve the chicken topped with the tomatoes. Sprinkle with the remaining Parmesan and parsley.