Crispy Baked Tomato-Oregano Chicken
Recipe by Yasmin Fahr | Total time: 40 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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