Baked Chicken & Mozzarella Cheese

Couldn't be higher than this simple chicken recipe! while not the bones, the miss hapennes while not the skin remains juicy baked in balsamy vinegar, obtaining such a lot flavor from the tomato wine, sliced shallots and barely of garlic. Cross the road with this cheese chicken instruction, and this grilled balsamy miss hapenness with cheese cheese is that the effect. Some chicken menu that you might like

I can't stop with this tomato grilled chicken instruction. whereas the miss hapenness bakes over the tomato bed, the sauce turns into a delicious pasta sauce pan. the foremost delicious sauce pan to mop it all with staff of life. including the addition of the cheese melty cheese build this simple chicken instruction the simplest you'll strive.

Baked Chicken & Mozzarella Cheese
Baked Chicken & Mozzarella Cheese

I like better to use contemporary cut (or grated) cheese cheese for this instruction, and for many of my recipes. Pre shredded cheese packets ne'er appear to provide a similar results as contemporary cheese. you'll use one, it's simply personal preference.

After baking, let your chicken rest for five minutes before cutting into it. The cheese acts sort of a foil tent thereon that permits to carry all the wonderful juices. I in person love Rose sander with this instruction, however Sauvignon Blanc, Chardonnay or vinifera grape Grigio goes well too. For one thing a touch sweeter, strive a cool glass of Riesling.

Baked Chicken & Mozzarella Cheese


  • 4 skinless chicken breasts (around 9oz | 250g each breast)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • cracked black pepper, to taste
  • 1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
  • 2 cups grape or cherry tomatoes, halved
  • 1/4 red onion, peeled and sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 3/4 cup fresh shredded mozzarella cheese
  • 2 tablespoons fresh chopped parsley or basil, to garnish


  1. Preheat oven to 220°C | 430°F.
  2. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
  3. Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
  4. Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
  5. Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

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