Marinate Chicken: Combine Olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes (or up to 4 hours).
Prepare Sauce: Heat Olive oil in a Dutch oven over medium heat. Add Garlic and cook until fragrant. Add San Marzano tomatoes, red wine, tomato paste, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce heat, and cook for 60-90 minutes, stirring occasionally, until sauce has thickened.
Preheat oven to 375°F (190°C).
Combine Panko breadcrumbs, Parmesan cheese, and Olive oil in a shallow dish.
Dredge each marinated chicken breast in Breadcrumb Coating, pressing to adhere.
Place chicken breasts in a baking dish.
Pour Sauce over the chicken breasts.
Top each chicken breast with buffalo mozzarella slices.
Bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Garnish with torn Fresh basil leaves before serving.
Ingredients
4
44Boneless skinless chicken breasts
2 tbsp30 mLOlive oil
1 tbsp15 mLLemon juice-freshly squeezed
1 tbsp15 mLFresh rosemary-finely chopped
1 tbsp15 mLFresh thyme-finely chopped
1/2 tsp2.5 mLGarlic-minced
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack pepper
1 (28 oz)794 gSan Marzano tomatoes-whole peeled
2 tbsp30 mLOlive oil
4 cloves20 gGarlic-minced
1/4 cup60 mLDry red wine
1 tsp5 mLTomato paste
1/2 tsp2.5 mLDried oregano
1/4 tsp1.25 mLRed pepper flakes
1 tsp5 mLSugar
8 oz225 gBuffalo mozzarella-fresh, sliced
1/4 cup60 mLFresh basil leaves-torn
1/2 cup60 gPanko breadcrumbs
1/4 cup30 gGrated Parmesan cheese
1 tbsp15 mLOlive oil
Equipment
Dutch oven
Baking dish
Shallow dish for dredging
Mixing bowl
Instructions
Marinate Chicken: Combine Olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes (or up to 4 hours).
Prepare Sauce: Heat Olive oil in a Dutch oven over medium heat. Add Garlic and cook until fragrant. Add San Marzano tomatoes, red wine, tomato paste, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce heat, and cook for 60-90 minutes, stirring occasionally, until sauce has thickened.
Preheat oven to 375°F (190°C).
Combine Panko breadcrumbs, Parmesan cheese, and Olive oil in a shallow dish.
Dredge each marinated chicken breast in Breadcrumb Coating, pressing to adhere.
Place chicken breasts in a baking dish.
Pour Sauce over the chicken breasts.
Top each chicken breast with buffalo mozzarella slices.
Bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Garnish with torn Fresh basil leaves before serving.
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