Tomato-Topped Chicken
Tomato-Topped Chicken requires around 40 minutes from start to finish. For $1.63 per serving, you get a main course that serves 2. One portion of this dish contains approximately 26g of protein, 16g of fat, and a total of 297 calories. 31 person were impressed by this recipe. It is brought to you by Taste of Home. A mixture of skinless boneless chicken breast halves, seasoned bread crumbs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 63%. Users who liked this recipe also liked Chicken and Tomato Topped Potatoes, Feta-Topped Chicken With Dill-Tomato Sauce, and Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
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Ingredients:
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 cup fat-free Italian salad dressing, divided
1 teaspoon grated Parmesan cheese
4 teaspoons seasoned bread crumbs
2 boneless skinless chicken breast halves (4 ounces each)
4 slices tomato, 1/4 inch thick
Equipment:
bowl
baking pan
kitchen thermometer
Cooking instruction summary:
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. Originally published as Tomato-Topped Chicken in Quick CookingMarch/April 1999, p16 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
3. 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°,
