Baked Soy-Marinated Chicken with Mozzarella
: Juicy chicken breasts scored and marinated in a soy-garlic mixture, baked over red onion and tomatoes, then topped with melted mozzarella for a simple yet impressive dinner.
Equipment
- 1 | cutting board |
- 1 | Sharp knife |
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Baking dish |
- 1 Tongs
Ingredients
- 3 | | chicken breasts |
- 0.25 | cup | olive oil |
- 0.25 | cup | soy sauce |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | tsp | oregano |
- 1 | tsp | rosemary |
- 0.25 | cup | brown sugar |
- 3 | | garlic cloves | minced
- 1 | | red onion | sliced
- 3 | | tomatoes | sliced into rounds
- | | shredded mozzarella | to taste
Instructions
- Score the surface of each chicken breast with shallow diagonal cuts.
- Whisk together olive oil, soy sauce, salt, pepper, oregano, rosemary, brown sugar, and minced garlic.
- Coat the chicken in the marinade, cover, and refrigerate 30 minutes.
- Slice the red onion and arrange in the bottom of a baking dish.
- Layer tomato slices over the onion.
- Place the marinated chicken on top of the vegetables.
- Bake at 356°F for 30 minutes.
- Top with shredded mozzarella and bake 15 more minutes until melted and golden.
- Tip: Let the chicken rest a few minutes after baking for juicier slices.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently in the oven or microwave until warmed through.
Low-sodium soy sauce can be used to control saltiness.
Fresh rosemary may replace dried for brighter herbal notes.
Reheat gently in the oven or microwave until warmed through.
Low-sodium soy sauce can be used to control saltiness.
Fresh rosemary may replace dried for brighter herbal notes.