Baked Chicken with Mozzarella and Tomatoes

Ingredients for Baked Chicken with Mozzarella and Tomatoes

  • 4 chicken breasts, skinless

  • 2.5 tsp Italian seasoning (equal parts of each of the following dried herbs: basil, oregano, thyme, and rosemary)

  • 1/2 tsp onion powder

  • 1/4 tsp each salt and pepper

  • 1 egg + 1 Tbsp water= egg wash

  • 12 oz can of fire roasted tomatoes (in the Summer, use 1 cup fresh tomatoes)

  • 8 cherry-sized mozzarella balls

  • 2 Tbsp balsamic vinegar

  • 2 Tbsp fresh basil, julienned

  • 1 Tbsp fresh flat leaf parsley, finely chopped

Directions for Baked Chicken with Mozzarella and Tomatoes

  1. Place chicken in gallon sized zip top bag. Add 1/2 gallon of water mixed with 1/2 cup of Kosher salt. Allow to brine in the refrigerator at least 1 hour or overnight.

  2. Preheat oven to 400 F.

  3. Spray a large glass or ceramic casserole dish with non-stick cooking spray. Set aside.

  4. In a shallow bowl, combine the Italian seasoning, onion powder, salt, and pepper.

  5. Dredge brined chicken into the egg wash, then coat with the seasonings. Place chicken into the prepared casserole dish.

  6. Bake chicken for 20-25 minutes, depending on thickness of meat. Internal meat temperature = 165 degrees F.

  7. Remove chicken from the oven. Add the tomatoes and mozzarella to the chicken in the casserole dish. Increase oven heat to broil. Bake for 3 to 5 minutes until cheese begins to melt.

  8. Drizzle with balsamic vinegar and sprinkle with fresh herbs.

Recipe courtesy of