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Baked Chicken Breast in Foil Boats with Onion, Tomato and Mozzarella
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Baked Chicken Breast in Foil Boats with Onion, Tomato and Mozzarella

1 h 15 minServes 3Nutri-Score B€€
from @us.easyrecipe.food1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken breast (surface scored with shallow cuts)Meat3 pieces
  • red onion (sliced into rings)Produce2 pieces
  • tomato (sliced)Produce2 pieces
  • oilPantry60 ml
  • soy saucePantry60 ml
  • brown sugarPantry15 g
  • oregano (dried)Spices5 g
  • rosemary (dried)Spices5 g
  • saltSpices5 g
  • black pepper (ground)Spices2.5 g
  • garlic (minced)Produce3 pieces
  • mozzarella (grated)Dairy150 g

per serving

Nutrition

358kcal

Carbs
13 g
Proteins
35 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Oven

step by step

Method

  1. Score the chicken breasts

    • Make several shallow cuts on the surface of the chicken breasts, being careful not to cut too deep.
    Step 1

  2. Shape the foil boats

    • Fold and shape sheets of aluminum foil into small boat-shaped molds.
    • Place the molds on a baking tray.
    Step 2

  3. Build the vegetable base

    • Spread the sliced red onion rings evenly on the bottom of each mold.
    • Arrange the tomato slices over the onion.
    Step 3

  4. Make the marinade

    • In a bowl, combine the oil, soy sauce, brown sugar, oregano, rosemary, salt, black pepper and minced garlic.
    • Mix well until fully combined.
    Step 4

  5. Coat the chicken and assemble

    • Coat each chicken breast well in the marinade mixture.
    • Transfer each chicken breast into a foil mold, on top of the tomato layer.
    Step 5

  6. Bake the chicken

    • Bake at 180 °C for 40 minutes.
    Step 6

  7. Add the mozzarella

    • Remove the chicken from the oven.
    • Spread grated mozzarella evenly over each chicken breast.
    Step 7

  8. Bake again until melted

    • Return to the oven at 180 °C for another 20 minutes.
    • Remove from the oven and serve on a plate.
    Step 8
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