Zutaten für Baked Chicken Parmigiano
- 1/2 cup plain yogurt
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 8 slices fresh tomato
- 8-12 fresh basil leaves
- 8-12 small bocconcini cheese balls
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Zubereitung von Baked Chicken Parmigiano
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together 1/2 cup plain yogurt, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place 4 boneless, skinless chicken breasts in a shallow dish. Pour the yogurt marinade over the chicken, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (or up to overnight).
- Remove chicken from marinade and discard the marinade. Coat each chicken breast generously with 1/2 cup grated Parmesan cheese.
- Place chicken on a baking sheet lined with parchment paper (for easier cleanup).
- Bake for 15 minutes at 400°F (200°C) on the middle rack.
- Remove from oven. Top each chicken breast with 2 slices of fresh tomato, 2-3 fresh basil leaves, and 2-3 small bocconcini cheese balls.
- Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Serve immediately with your favorite side dishes like a fresh salad, pasta, or scalloped potatoes.
Nutrition Information (Approximate per serving)
Sodium
173 g
Sugar
39g
Fat
410g
Carbs
6g
