Garlic Crumb Topped Chicken
Topped with thinly sliced fresh tomato, then smothered in a toasty combination of garlicky panko crumbs and grated asiago cheese, these boneless chicken breasts are deliciously tender, moist and loaded with flavor.
- 4 boneless, skinless chicken breast halves (tenderloins removed)
- 1/4 cup flour
- Salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup low-sodium chicken broth
- 2 to 3 medium plum tomatoes, thinly sliced
- 1 tablespoon butter
- 3 cloves garlic, very finely chopped
- 1/2 cup panko crumbs
- 1/2 cup Asiago cheese, finely grated
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2-inch.
- Spread the flour on a sheet of wax paper, season liberally with salt and pepper and combine well. Dredge the chicken breasts in the flour mixture and shake off the excess.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 1-1/2 minutes per side.
- Add the broth and continue cooking until the liquid is slightly thickened, 1-1/2 to 2 minutes, turning the chicken once or twice to coat in the pan sauce.
- Transfer the chicken to the prepared baking pan and top each piece with a layer of sliced tomato. Season with a little salt and pepper, then drizzle any remaining pan juices evenly over the top. Set aside.
- Wipe out the pan and heat the remaining 2 tablespoons of the olive oil along with the butter over medium heat. Add the garlic and sauté until fragrant and soft, 2 minutes (do not brown). Remove from the heat and allow to cool for 2 to 3 minutes, then add the breadcrumbs and cheese and combine well.
- Spoon the crumb mixture evenly over the top of the chicken and bake, uncovered for 8 to 10 minutes, or until the crumbs are nicely toasted.