Ingredients
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4 small boneless, skinless chicken breasts (about 1 1/2 lbs)
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2 tbsp light mayonnaise
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1/2 cup Italian-style panko bread crumbs
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1/4 cup grated Parmesan, plus more for garnish
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3 tbsp olive oil, divided
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6 cloves garlic, smashed
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1 pint grape tomatoes, cut into halves
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4 oz part-skim mozzarella cheese
Steps
1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment.
2
Brush the chicken on all sides with the mayonnaise. Season all over with salt and pepper and place on prepared pan, spacing apart. In a medium bowl, toss the bread crumbs, Parmesan, and 1 tbsp oil. Top chicken with bread crumb mixture.
3
Wipe out bowl used for crumbs. Add the garlic, tomatoes, and 2 tbsp oil. Toss until well combined. Arrange around chicken breasts. Place sheet pan in oven and roast 15 min.
4
Coarsely grate the mozzarella. Sprinkle over chicken. Continue roasting another 8–10 min., until an instant read thermometer inserted into chicken reads 165°F. Garnish with more Parmesan, if desired. Serve chicken with roasted tomatoes.
