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Ingredients
- 2 tsp. extra virgin olive oil
- 4 boneless skinless chicken breast halves (about 1 3/4 pounds total)
- Salt and freshly ground black pepper
- 2 ounces pecorino or provolone cheese, freshly grated
- 1 ounce fontina or Swiss cheese, thinly sliced
- 6 ounces fresh mozzarella cheese, sliced
- 1 ripe tomato, peeled, seeded and chopped
- 1/2 tsp. dried oregano
- 1 Tbsp. finely chopped fresh basil or parsley
Preparation
Step 1
Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking casserole with 1/2 tsp. of oil.
Place each chicken breast half between two sheets of wax paper and pound them with a mallet or the side of a cleaver until they are thin scallopini and about 9 x 6 inches.
Arrange the chicken to cover the bottom of the baking casserole. Season the chicken with salt and pepper. Sprinkle the cheeses and tomato on top. Sprinkle with the oregano and season with a little more salt and pepper. Drizzle the remaining olive oil over the casserole. Bake until bubbling, about 25 minutes. Sprinkle the basil on top and serve.