Tuscan Chicken

A crispy seasoned bread and cheese topping helps keep the chicken moist as it bakes.



6 boneless, skinless chicken breasts

1 teaspoon salt

⅛ teaspoon pepper

2 tomatoes

6 slices provolone cheese, cut in half

1 cup dry bread crumbs

¼ cup grated Parmesan cheese

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried basil leaves

½ teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

1 cup chicken broth

1. Preheat oven to 400°F. Place chicken breasts in 9″ × 13″ glass baking dish; sprinkle with salt and pepper.

2. Slice tomatoes. Place one half slice cheese on each chicken breast, then two tomato slices. Top with remaining cheese slices. In small bowl, combine remaining ingredients except broth and mix well; sprinkle over chicken. Pour chicken broth into pan around chicken.

3. Bake, covered, for 25 minutes. Then uncover chicken and bake for 15–20 minutes longer until chicken is thoroughly cooked. You can broil the chicken after cooking to brown the bread crumbs, if you'd like.

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