• 2 lb boneless skinless chicken breast
  • Salt and pepper
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp sweet paprika
  • 4 garlic cloves, minced
  • 3 T virgin olive oil
  • Juice of 1/2 lemon
  • 1 medium red onion, halved and thinly sliced
  • 5 to 6 Campari tomatoes (or small Roma tomatoes), sliced
  • Handful chopped basil for garnish

 

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet (or a rolling pin will do), pound to flatten the chicken.
  3. Season chicken with salt and pepper on both sides and place in a large dish. Add all spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated.
  4. In a large lightly oiled baking dish or pan, spread onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
  5. Cover the baking dish tightly with foil  or lid and bake for 10 minutes covered, then uncover, add fresh mozzarella and bake another 10-15 minutes or so (depending on how thin your chicken is). Watch carefully. This can take less or more time depending on the thickness of your chicken breasts.
  6. Remove from heat. Let chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh basil. Enjoy!