Equipment
* optional
Ingredients
Chicken and Tomato Base
- 600 g chicken breast, boneless, skinless, pounded to 1.5cm thickness
- 400 g cherry tomatoes, whole
- 4 garlic, minced
- 30 ml olive oil
- 15 ml balsamic vinegar
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Crispy Parmesan Topping
- 50 g panko breadcrumbs
- 60 g parmesan cheese, finely grated
- 3 g fresh thyme, leaves picked and roughly chopped
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat oven to 200°C/400°F.
In the 9x13 inch baking dish, toss the cherry tomatoes with minced garlic, balsamic vinegar, 30ml olive oil, half the salt, and half the pepper. Spread them into an even layer.
Season the pounded chicken breasts evenly on both sides with the remaining salt and pepper, then nestle them among the tomatoes in the baking dish.
In a mixing bowl, combine the panko breadcrumbs, grated parmesan, fresh thyme, and 15ml olive oil. Rub the mixture together with your fingers until the crumbs are evenly coated with oil and resemble wet sand.
Spoon the parmesan mixture evenly over the top of each chicken breast, pressing down gently so it adheres.
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 74°C/165°F and the parmesan topping is golden and crisp. The tomatoes should be bursting and releasing their juices.
Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Chef's Notes
- Pounding the chicken is crucial for this recipe; it ensures the meat cooks quickly and evenly, perfectly aligning the chicken's cooking time with the browning of the topping.
- The cherry tomatoes will burst in the oven, creating a rustic, self-forming sauce with the balsamic and garlic. Spoon this pan sauce over pasta or crusty bread served on the side.
- Using panko instead of regular breadcrumbs is non-negotiable for the crunch factor. The larger flakes remain crispy even as the chicken releases steam.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will soften upon refrigeration.
Freezer: 1 month — Freeze in airtight containers. Texture of the crust and tomatoes will degrade significantly when thawed.
Reheating: Reheat in a 175C/350F oven for 10-15 minutes to revive the crispy topping.
