4 Very Easy Ways To Cook Boneless, Skinless Chicken Breast
On nothing but a sheet tray! Plus, there’s a video.
John Dargan / Christine Byrne / BuzzFeed
Makes 2 servings
INGREDIENTS
2 medium boneless, skinless chicken breasts (about ¾ pound)
Salt and pepper
2 tablespoons tomato paste
½ cup ricotta cheese
3 ounces fresh mozzarella, thinly sliced
1 ½ cups marinara sauce
3 cups baby spinach, packed
1 ounce parmesan cheese, shredded
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prep the chicken breasts: Place your knife at one end of a chicken breast, parallel to the cutting board. Cut into the middle of the chicken breast and slice from one end to the other, almost all the way through but not quite. Open the chicken breast up so that it's one long, thinner piece. Repeat with the second breast.
Season the chicken breasts on all sides, then spread the tomato paste on the lower half of each chicken breast. Spread the ricotta on top of the tomato paste, then lay the mozzarella on top of that. Close the upper half of the chicken breast over the top of the topped lower half, so that the chicken breast is "stuffed". If you want, you can insert toothpicks through the chicken breasts, to keep everything together.
Place the stuffed chicken breasts on the baking sheet, then pour the marinara over the breasts. Scatter the baby spinach around the baking sheet and sprinkle everything with parmesan. Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through.
John Dargan / Christine Byrne / BuzzFeed
Makes 2 servings
INGREDIENTS
½ pound Brussels sprouts, halved
1 pound carrots, peeled and cut diagonally into pieces 1 to 2 inches long
2 tablespoons balsamic vinegar
1 tablespoon canola oil
Salt and pepper
2 medium boneless, skinless chicken breasts
6 tablespoons hummus
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the Brussels sprouts and carrots on the sheet tray, drizzle with balsamic vinegar and canola oil, and season with salt and pepper. Toss everything together to coat, then spread the vegetables out over the sheet tray. Clear 2 spaces on the sheet tray for the chicken breasts, then place the chicken on the tray. Season all over with salt and pepper. Divide the hummus between the two chicken breasts, spreading it over the top of each in an even layer. Bake in the preheated oven until the chicken is cooked through, 20 to 25 minutes.