Ingredients
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2 1/2 teaspoons italian seasoning
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1/4 cup parmesan cheese, grated
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1 tablespoon water
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2 tablespoons balsamic vinegar
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2 tablespoons fresh basil, roughly chopped
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1 tablespoon snipped fresh flat-leaf Italian parsley
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1 egg, beaten with
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1 cup fresh mozzarella cheese
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4 (6 ounce) boneless skinless chicken breast halves
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1/2 cup plain breadcrumbs
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1 cup diced fresh tomato (Heirloom tomatoes are a great choice.)
Instructions
- Preheat oven to 400 degrees F.
- Coat casserole dish with non-stick cooking spray; set aside.
- Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
- Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
- Place chicken in the prepared casserole dish.
- Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
- Sprinkle with basil and parsley.