Tomato-Topped Chicken Recipe

Tomato-Topped Chicken Recipe photo by Taste of Home

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Tomato slices and basil give garden-fresh flavor to this moist, tender chicken from Ruth Andrewson of Leavenworth, Washington. "I keep a resealable bag of individually frozen chicken breasts in my freezer, so it's easy to take out just two for this recipe," she notes.

This recipe is:

Diabetic Friendly

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Tomato-Topped Chicken Recipe

Prep: 10 min. Bake: 30 min.

Yield: 2 Servings

10 30 40

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup fat-free Italian salad dressing, divided
4 slices tomato, 1/4 inch thick
4 teaspoons seasoned bread crumbs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1 teaspoon grated Parmesan cheese

Directions

Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours.
Transfer chicken to a shallow baking dish; discard marinade. Drizzle with remaining dressing. Cover and bake at 400° for 10 minutes. Top each chicken breast with tomato slices, crumbs, basil and cheese. Cover and bake for 10 minutes. Uncover and bake 10-15 minutes longer or until a meat thermometer reaches 170°, Yield: 2 servings.

Nutritional Facts 1 chicken breast half equals 173 calories, 3 g fat (0 saturated fat), 64 mg cholesterol, 790 mg sodium, 9 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Tomato-Topped Chicken in Quick Cooking March/April 1999, p16