Chicken And Tomato Casserole
This chicken and tomato casserole with fresh mozzarella cheese, made with pan - fried and then baked chicken breasts, is healthy, so delicious, easy and quick to make.
Servings: 4 Servings
Equipment
- Large skillet
- Casserole dish
Ingredients
- 2 boneless skinless chicken breasts, 200 g (7.1 oz) each
- 375 g (13.2 oz) fresh mozzarella cheese
- salt, ground pepper and ground paprika to taste
- Italian dried herbs
- 3 tablespoons olive oil
Instructions
- Pat dry chicken breasts with paper towels and rub them with salt, ground pepper, ground paprika, Italian dried herbs and 1 tablespoon of olive oil. Then preheat the oven to 200 °C (392 °F).
- Heat the remaining 2 tablespoons of olive oil in medium skillet over medium - high heat until shimmering. Add the chicken and brown for about 4 minutes per side. Don’t worry about the chicken not cooked through, it still needs to go in the oven.
- In the meantime slice the washed tomatoes and Mozzarella cheese thinly. Transfer chicken to the cutting board, let it cool for few minutes and cut it into thick slices.
- In a casserole dish, arrange the mozzarella, tomatoes and chicken slices alternatively. Then pour over the remaining oil. Sprinkle with salt and pepper. Bake for 15 minutes or until cheese has melted and the top is starting to brown. Garnish with Balsamico creme, if desired and serve immediately.