• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • EVOO (Extra Virgin Olive Oil)
  • white wine
  • balsamic vinegar
  • basil (I used 2 frozen basil cubes)
  • salt and pepper
  • 2 chicken breast
  • canned chopped tomatoes
  • chopped garlic
  • seasoned breadcrumbs
  • EVOO
  • parmesan cheese
  • mozzarella cheese


  • On med/high heat I put the EVOO, white wine, balsamic vinegar, basil, S and P in a pan.
  • Once hot I added the chicken and flipped after 1 to 2 minutes.
  • I then added the tomatoes and garlic.
  • Cover the pan and turn the heat down to med/low (flip occasionally).
  • Let the chicken cook a good amount of time to allow it to get nice and tender.
  • While the chicken is cooking, mix together equal parts of breadcrumbs and parmesan cheese, add EVOO to make a crumble.
  • When chicken is done top it with crumble and mozzarella cheese.
  • Turn on broiler and transfer* chicken under the broiler.
  • Leave in there a few minutes to let the topping crisp up and cheese melt.
  • * I used an oven safe pan to make the transfer of the chicken easier. Otherwise you will need to transfer the chicken from the pan to an oven safe dish.
  • Serve this with your favorite pasta and spoon the extra tomato mixture over it.

Categories: Main Dish  Poultry  Stove 
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