A friend of ours has started buying 25 pound bags of tomatoes! Yes, 25 pounds. Needless to say, he has some extra to spare and lucky for us, we have been getting a weekly tomato donation! Thanks, Andy!
These chicken stacks are a great way to use up extra grilled chicken in a way that will trick your mouth into thinking it isn't having leftovers! Jazz it up with a nice bottle of wine and your mouth will think it's a gourmet meal!
What you'll need:
-2 large tomatoes, sliced thick
-2 small chicken breasts, halved
-8 slices fresh mozzarella
-3 tbsp of your favorite BBQ sauce
-1 cup breadcrumbs
-1 tsp. dried oregano
-1 tsp. dried basil
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-1/2 tsp. pepper
-1/2 tsp. salt
-2 1/2 tbsp. grated parmesan
-1 tsp. dried parsley
-3 tbsp. olive oil
What to do:
First things first, baste the 4 chicken pieces in your favorite BBQ sauce and grill to perfection (just enough to char the outside without making too dry inside).
Preheat oven to 375ºF.
In a frying pan, heat olive oil over medium heat. Combine breadcrumbs with 2 tbsp. grated parmesan and all spices except parsley. Press each tomato into the breadcrumb mixture and then lay in hot oil. Cook each side 1-3 minutes, just enough for the breadcrumbs to form a hard shell. Remove from heat.
Layer each stack starting with one breaded tomato slice, then chicken, then 1 slice mozzarella, then the second tomato slice and finally a second slice of mozzarella. Sprinkle each with parsley and remaining parmesan cheese. Bake for 15 minutes, or until cheese is melted.