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Ingregients:

1/4 Cup Olive Oil
1 Large Clove Garlic
1/2 Tsp. Salt
12 Oz. Grape Tomatoes
1-1/2 Tsp. Dried Oregano
Large Pinch Crushed Red Pepper Flakes
2 Lb. Boneless, skinless chicken breasts
5 Oz. Mozzarella Cheese
1-1/4 Cups Freshly Grated Parmesan Cheese

Method:

Preheat oven to 500 Degree F.. Line a rimmed baking dish with aluminum foil.
Pour the oil into a small bowl. Use a garlic press to squeeze the garlic into the
bowl, then add the salt and whisk to combine.
Place the tomatoes in a medium bowl; add 2 T. of the garlicky oil, along with the
oregano and crushed red pepper flakes. Toss to coat the tomatoes evenly, then
spead them on half of the lined baking sheet.
Trim and discard any fat from the chicken breasts; cut the breasts to form 4 pieces
of equal size, using the trimmed pieces to form a fifth serving as needed.
Use the remaining garlicky oil to coat the chicken portions on both sides.
Place theem on the other side of the lined baking sheet.
Cut the mozzarella cheese into thin slices. Put 1 cup of the grated Parmesan cheese
on a plate. Dip one side of each piece of chicken into the grated cheese, pressing the
cheese so it sticks. Return the chicken to the baking sheet, cheesy side up. Bake
the chicken and tomatoes for 10 to 12 minutes, until some of the tomatoes have
started to deflate, the cheese has melted and the chicken is firm to the touch.
(It will be almost cooked through.
Place overlapping slices of mozzarella on top of each piece of chicken, return the
sheet to the oven and cook for about 2 minutes or until the cheese has melted
to your liking.
Transfer the chicken to individual plates, placing some of the baked tomatoes on
top of and/or around the chicken.
Use the remaining 1/4 cup of grated cheese to garnish each portion. Serve hot.

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