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Crispy Baked Tomato-Oregano Chicken is a winner. I think it is the Tomatoes that put this dish over the top for me. They are so good in the sauce. Some dishes are just as good reheated in the microwave. This is one. This was a favorite fall dish of ours. We will definitely make again!
We served it with Wild Rice - which of course is not rice but a grain.
Crispy Baked Tomato-Oregano Chicken
New York Times
Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
INGREDIENTS
Yield:4 servings
2 tablespoons full-fat yogurt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon dried oregano, divided
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
Salt
2 pints cherry or grape tomatoes, halved
2 tablespoons olive oil
¾ cup grated Parmesan
¾ cup panko breadcrumbs
PREPARATION
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.
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.
3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
New York Times
Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
INGREDIENTS
Yield:4 servings
2 tablespoons full-fat yogurt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon dried oregano, divided
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
Salt
2 pints cherry or grape tomatoes, halved
2 tablespoons olive oil
¾ cup grated Parmesan
¾ cup panko breadcrumbs
PREPARATION
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.
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.
3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
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