Preheat oven to 350°F. Place chicken in a lightly greased baking dish; sprinkle with salt and pepper. Top with tomatoes, basil, and mozzarella; drizzle with oil.
Bake 25 to 30 minutes or until chicken is done; drizzle with vinegar before serving.
Side Dish Ingredients
2 cups low-sodium chicken broth
½ cup coarse-ground polenta
1 tsp salt
1 tsp pepper
2 tsp garlic powder
½ cup freshly grated Parmesan cheese
2 Tbsp butter
1½ lb asparagus, trimmed
2 Tbsp olive oil
Side Dish Instructions
Preheat oven to 350°F. Bring broth to a boil over medium heat in a saucepan; slowly whisk in polenta, ½ tsp each salt and pepper, and garlic powder.
Reduce heat to low; simmer 25 minutes, stirring occasionally.
Stir in cheese and butter; cook 5 minutes or until creamy.
Meanwhile, combine asparagus, oil, and ½ tsp each salt and pepper on a rimmed baking sheet.
Bake 15 to 20 minutes or until crisp-tender.
Nutritional Information
Main
Side
Total
Servings
6
6
Fat (g)
24
10
34
Sat. Fat (g)
12
4
16
Protein (g)
39
5
44
Carb (g)
3
14
17
Fiber (g)
0
2
2
Find grocery delivery and pickup options in your area.
Plus, we'll email you this recipe and shopping list for easy cooking
Here are the pickup and delivery options available in your area.
