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Herbed Chicken with Tomato Sauce and Cheese Recipe

Herbed Chicken with Tomato Sauce and Cheese recipe


This is a yummy chicken dish with cheese and tomato sauce. You make a special sauce and put it on chicken with cheese. Then you cook it until it's all bubbly and brown. It's a fun dinner!


4 Chicken Breasts
1 bunch of Oregano
200 g Mozzarella Cheese
100 g Provolone Cheese
2 cloves of Garlic
120 g Panko Breadcrumbs
2 Eggs
700 ml Tomato Sauce
2 tbsp Olive Oil
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dried Basil


Preheat your oven to 200°C (390°F).
Butterfly the chicken breasts by slicing them horizontally, but not all the way through, and open them up like a book.
Place the chicken between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
In a shallow dish, beat the eggs with salt and pepper. In another dish, mix panko breadcrumbs with dried basil.
Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes on each side until golden brown.
Spread the tomato sauce in the bottom of a baking dish. Place the cooked chicken on top of the sauce.
Slice the mozzarella and provolone cheese and place on top of the chicken breasts.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
While the chicken is baking, heat a small pan over medium heat, add a bit of olive oil and minced garlic, and sauté for 30 seconds.
Pour the garlic oil over the baked chicken before serving. Garnish with fresh oregano leaves.

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