Ingredients
2 tablespoons full-fat yogurt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon dried oregano, divided
2 pounds chicken cutlets
2 pints cherry or grape tomatoes, halved
2 tablespoons olive oil
¾ cup grated Parmesan
¾ cup panko bread crumbs
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon dried oregano, divided
2 pounds chicken cutlets
2 pints cherry or grape tomatoes, halved
2 tablespoons olive oil
¾ cup grated Parmesan
¾ cup panko bread crumbs
Preparation
Step 1
Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
Step 2
Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
Step 3
Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25.
Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25.
(from ny times cooking)
