Chicken Oreganata

June 10: Herbs and Spices Day

Breaded chicken breasts are sometimes boring. So we like to spice (and herb) them up with oregano, mint, salt and pepper and turn them into a simple yet savory, tender and aromatic dish. The addition of tomatoes makes this meal moist and more flavorful. Cbicken Oreganata is our choice for observing Herbs and Spices Day!

Recipe

(Adapted from Healthy Home Cooking by the Editors of Prevention Magazine)

Ingredients

• 3-4 chicken breasts, flattened
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried mint
• salt and pepper to taste
• ½ cup dry breadcrumbs, unseasoned
• 2 tablespoons Parmesan cheese, grated
• 3-4 tomatoes, cut into wedges
• olive oil

Directions

Line a baking dish with foil and mist with cooking spray. Set aside. In a lipped pan, combine the lemon juice with minced garlic. Toss the chicken in this mixture and leave to marinate for 10 minutes.

In a small bowl, mix together the oregano, mint, salt and pepper.

Combine half of this herb and spice mixture with the breadcrumbs and cheese. Dredge the chicken in the seasoned breadcrumbs and place in the prepared baking dish. Cut the tomatoes into wedges and scatter them around the chicken.

Sprinkle the remaining herb and spice mixture over the chicken and tomatoes. Drizzle some olive oil over them. Bake in a preheated oven at 450 degrees F for 30 minutes or until the chicken is cooked through and the tomatoes are soft and juicy. Transfer the chicken to a serving plate and arrange the tomatoes around it. Pour any pan juices over the chicken. Serve hot with rice.

Notes

• Thanks to Highlander’s Mum for gifting us with the cookbook from which we used the recipe for Chicken Oreganata.
• Search our blog for other chicken recipes.