Just tried this due to an overabundance of cherry tomatoes ... it's excellent!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 500 degrees F (260 degrees C).

  • Whisk together olive oil, garlic, and salt in a large bowl. Place tomatoes in a medium bowl; mix in 2 tablespoons of the garlic oil mixture. Mix in oregano and crushed red pepper.

  • Place chicken in the bowl with remaining garlic oil; turn to coat.

  • Place 1 cup Parmesan cheese in a pie plate. Dip one side of each chicken breast into Parmesan to coat, then place chicken breasts, cheese-side up, on one half of a large rimmed baking sheet. Scatter tomatoes on the other half of the baking sheet.

  • Place in the preheated oven and roast until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and top chicken with mozzarella slices. Return to the oven and roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates and sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts

595 calories; 37 g total fat; 146 mg cholesterol; 1029 mg sodium. 7.4 g carbohydrates; 56.2 g protein; Full Nutrition


Rating: 4 stars
I m giving this 4 stars due to mixed reviews. My mum loved it and thought the tomatoes were just what was needed but I thought the entire dinner was lacking. It tasted alright but for me needed more. Read More