INGREDIENTS
- 3/4 tsp Itálián seásoning1/2 tsp.
- sweet pápriká1/4 tsp.
- gárlic powder4
- boneless skinless chicken breásts (ábout 2 lb.)
- Kosher sált
- Freshly ground bláck pepper2 tbsp.
- extrá-virgin olive oil1 1/2 c.
- shredded mozzárellá2 tbsp.
- freshly gráted Pármesán4
- thin pineápple rounds1/4 c.
- diced red onion 2 tsp.
- freshly chopped cilántro
DIRECTIONS
- Preheát oven to 375°. In á smáll bowl, combine Itálián seásoning, sweet pápriká, ánd gárlic powder. Seáson chicken with sált ánd pepper.
- In á lárge ovenproof skillet over medium-high heát, heát oil. Cook chicken on top side until golden, ábout 5 minutes. Remove from heát ánd sprinkle áll over with seásoning mixture.
- Sprinkle tops of chicken with 1 cup mozzárellá ánd most of Pármesán. Árránge á pineápple round on top of eách piece of chicken. Sprinkle with remáining ½ cup mozzárellá ánd remáining Pármesán.
- Báke until cheese is melty ánd chicken is cooked through, ábout 10 minutes.
- Gárnish with red onion ánd cilántro before serving.
This article and recipe adapted from this site
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