I heard Matt Bittman talk about this recipe on the radio and then watched him make it online. i remember putting it in the oven thinking this makes more servings than I needed. After dinner, I was more than happy to have a lot of leftovers to take for lunch.
Bittman suggests using sliced tomato, but I prefer to use tomato sauce. Also when you halve the chicken breast you’ll get a more even cut if you cut along the long side of the meat instead of the short side.
To make it and get it out of the oven in under 30 minutes you cut, assemble and cook as you go along.
Make sure you have a sturdy pan. Warming a thin cookie sheet covered in oil directly under the broiler can start a fire. Trust me.
The recipe says it serves 4, but with a side salad and/or some veggies I’d say more like 4-6.
5 tbs. olive oil
2 cups seasoned tomato sauce
4 boneless, skinless chicken breasts (about 2 lbs.)
salt and pepper
8 oz. fresh mozzarella cheese
2 oz. Parmesan cheese (1/2 cup grated)
1 cup bread crumbs
1 bunch fresh basil
PREP | COOK
1. Turn broiler to high; put rack 6 inches from heat. Pour 2 tbs. olive oil onto rimmed baking sheet and spread it around; put baking sheet in broiler.
• Core and slice tomatoes.
• Cut chicken breasts in half horizontally to make 2 thin cutlets from each breast. Press down on each with heel of hand to flatten.
2. Carefully remove baking sheet from broiler. Put chicken cutlets on sheet, and sprinkle with salt and pepper. Top with tomatoes; broil on one side only until chicken is no longer pink in center, rotating pan if necessary for even cooking, 5 to 10 minutes.
• Grate mozzarella and Parmesan.
• Combine bread crumbs, mozzarella, and Parmesan in small bowl.
• Strip 16 to 20 basil leaves from stems.
3. When chicken is cooked through, remove baking sheet from broiler. Lay basil leaves on top of tomatoes, sprinkle with bread crumb-and-cheese mixture, and drizzle with remaining olive oil.
4. Return sheet to broiler; cook until bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve immediately.