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Mozzarella & Tomato Baked Chicken
with Zucchini & Pesto Garlic Bread
55 minWellness at Blue Apron
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4 Servings
- Est. 760 Cals/serving
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This crowd-pleasing dish stars baked chicken smothered with a sweet tomato and onion sauce and fresh mozzarella. It’s rounded out with a pair of equally irresistible sides: sautéed zucchini served over a luxurious layer of creamy whipped ricotta and crispy baguettes toasted with our garlicky basil, cashew, and pine nut pesto.
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
- 2 cloves Garlic
- 2 Zucchini
- 4 oz Fresh Mozzarella Cheese
- 2 Small Baguettes
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1 Sweet Onion
- 1 14-Ounce Can Whole Peeled Tomatoes
- 1 tsp Whole Dried Oregano
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⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
- ½ cup Part-Skim Ricotta Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguettes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces.
2
Brown the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish.
3
Make the sauce & bake the chicken:
To the pan of reserved fond, add the diced onion and chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Top the browned chicken with the sauce and mozzarella cheese (tearing into bite-sized pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake 14 to 16 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the pesto garlic bread:
While the chicken bakes, line a sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Evenly top with the pesto (stirring before adding). Toast in the oven 9 to 11 minutes, or until the edges are golden brown and crispy. Remove from the oven.
5
Cook the zucchini:
While the pesto garlic bread toasts, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
6
Whip the ricotta & serve your dish:
While the zucchini cooks, in a bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper. Transfer to a serving dish and spread into an even layer. Top with the cooked zucchini and a drizzle of olive oil. Serve the baked chicken with the finished zucchini and pesto garlic bread on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguettes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces.
2
Brown the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish.
3
Make the sauce & bake the chicken:
To the pan of reserved fond, add the diced onion and chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Top the browned chicken with the sauce and mozzarella cheese (tearing into bite-sized pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake 14 to 16 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven and let stand at least 2 minutes before serving.
4
Make the pesto garlic bread:
While the chicken bakes, line a sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Evenly top with the pesto (stirring before adding). Toast in the oven 9 to 11 minutes, or until the edges are golden brown and crispy. Remove from the oven.
5
Cook the zucchini:
While the pesto garlic bread toasts, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
6
Whip the ricotta & serve your dish:
While the zucchini cooks, in a bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper. Transfer to a serving dish and spread into an even layer. Top with the cooked zucchini and a drizzle of olive oil. Serve the baked chicken with the finished zucchini and pesto garlic bread on the side. Enjoy!
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