Description
A comforting casserole with layers of tender chicken, savory tomatoes, garlic, and fresh basil, topped with melted cheese and served as a hearty meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 1/4 cup olive oil (for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray.
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 6-7 minutes on each side until fully cooked. Remove from the pan and set aside to cool slightly before shredding.
- In the same skillet, add garlic and sauté for 1 minute. Add the halved cherry tomatoes and cook for 3-4 minutes until softened. Stir in balsamic vinegar and fresh basil, then remove from heat.
- Layer the shredded chicken in the prepared baking dish. Top with the tomato and basil mixture.
- Sprinkle mozzarella and Parmesan cheese evenly over the top, then add breadcrumbs. Drizzle with olive oil.
- Bake for 20-25 minutes or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Let cool for 5 minutes before serving. Garnish with extra basil if desired.
Notes
- This casserole can be made ahead of time and refrigerated for up to 1 day before baking.
- If you prefer a crispier topping, broil for an additional 2-3 minutes at the end of baking.
- Serve with a side salad or over pasta for a complete meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg