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Italian Summer Baked Chicken for Breakfast

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 4 pieces Boneless Skinless Chicken Breasts
  • 1 cup Cherry Tomatoes
  • 3 tablespoons Olive Oil
  • 2 cloves Garlic Cloves
  • 1 teaspoon Italian Seasoning
  • 1 cup Whole Wheat Bread Crumbs
  • Few leaves Fresh Basil
  • To taste Salt and Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the chicken breasts on the baking sheet. Drizzle with one tablespoon of olive oil and season with the Italian seasoning, salt, and pepper.
  3. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the middle.
  4. While the chicken is baking, heat the remaining olive oil in a pan over medium heat. Add the garlic cloves and cherry tomatoes, cooking until the tomatoes begin to burst.
  5. Sprinkle over the whole wheat bread crumbs, stirring well to coat the tomatoes.
  6. Remove the chicken from the oven and top each breast with the tomato and breadcrumb mixture. Return to the oven for an additional 10 minutes, or until the breadcrumbs are toasted and golden.
  7. Serve hot, garnished with fresh basil. Enjoy this high-fiber, nut-free Italian breakfast main course!