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Tomato-Topped Chicken Recipe

Tomato-Topped Chicken Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:2 servings

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

  • 1. Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours.
  • 2. 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 each: 173 calories, 3g fat (0g saturated fat), 64mg cholesterol, 790mg sodium, 9g carbohydrate (0g sugars, 0g fiber), 24g protein Diabetic Exchanges:1/2 starch, 4 lean meat

Reviews for Tomato-Topped Chicken

Sort By :
MY REVIEW
Reviewed Apr. 3, 2014

"The only other thing I'd add is to make sure the chicken breasts are close to the same size. It was very tasty!"

MY REVIEW
Reviewed Aug. 19, 2013

"It was juicy and delicious!"

MY REVIEW
Reviewed Mar. 16, 2012

"looks fancy but super easy!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.