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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 piece baguette
- 1 1/2 lb. tomatoes (about 5, quartered)
- kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic (thinly sliced)
- 1 pinch red pepper flakes
- 1 oz. skinless boneless chicken breasts
- 1/2 tsp. dried oregano
- 4 oz. part-skim mozzarella cheese (thinly sliced)
- 3 Tbsp. shredded Parmesan cheese
- 1/4 cup fresh basil (chopped)
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Directions
- Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
- Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
- Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
- Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol25mg8% |
Sodium450mg19% |
Potassium470mg13% |
Protein12g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A35% |
Vitamin C40% |
Calcium30% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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