Our incredibly juicy healthy rendition of chicken parmigiana goes like this:  The chicken is “breaded” with Parmesan cheese, preferably Parmigiano-Reggiano from Italy, topped with roasted grape tomatoes, and covered with mozzarella cheese.  It all goes into one pan and is popped into the oven.  Serves 6.

Ingredients:

1/4 c. olive oil

1 large garlic clove

12 oz. grape tomatoes

1 1/2 tsp. dried oregano leaves

Large pinch of red pepper flakes

6 6-oz. skinless, boneless chicken breasts

1 1/4 c. grated Parmigiano-Reggiano

5 oz. fresh mozzarella, thinly sliced

Directions:

1.  Preheat the oven to 500 degrees.

2.  Put the olive oil in a small bowl.  Push the garlic through a press and add to the oil with 1/2 tsp. salt.  Put the tomatoes in another bowl.  Add 2 T. of the “garlic oil,” the oregano, and the red pepper flakes.  Stir.

3.  Coat the chicken on all sides with the remaining “garlic oil.”  Put 1 c. of the cheese on a large plate.  Dip one side of each chicken breast in the cheese to coat completely.  Place the chicken, cheese side up, one one half of a rimmed baking sheet.  Place the tomatoes on the other half of the sheet.  Bake for 10 minutes, or until the chicken is just firm to the touch.

4.  Place overlapping slices of m ozzarella on top of the chicken and pop back into the oven until melted.  (Or put it under the broiler for 30 seconds.) Transfer the chicken to plates.   Top with the tomatoes and sprinkle with the remaining 1/4 c. of cheese.

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Recipe courtesy of Eat Fresh Food: Awesome Recipes for Teen Chefs by Rozanne Gold and her All-Star Team.  Photographs by Phil Mansfield. Says one of her teen chefs, Ian, “I never thought of myself as a great cook, but following these recipes turned me into one.”