Jacobson Culinary Arts

Ingredients: Instructions:

• 1/3 cup olive oil • 2 teaspoons garlic paste • 1 teaspoon green hot sauce • 1 Tablespoon dried oregano (or a pinch of crushed red pepper or Siracha sauce) • 6 small skinless, boneless chicken breasts • 1 cup grated Parmesan mixed • 1 envelope of dry Ranch dressing mix • 1 pint of grape tomatoes • 4 oz. fresh mozzarella, sliced • 1/2 cup fresh basil leaves, cut into chiffonade (Roll up basil tightly and slice into strands)

Mix olive oil, garlic paste, green hot sauce, and oregano. Mix 2 Tablespoons of this with the grape tomatoes. Brush the rest the of garlic oil on the chicken breasts. Mix parmesan cheese and Ranch dressing mix. Dip chicken breasts into parmesan mix. Place on a foil-lined baking sheet. Scatter tomatoes on the other half of the pan. Roast chicken at 375 for 20 minutes – until cooked through. Check with a thermometer Top chicken with sliced mozzarella and return to oven just until cheese is melted. Toss tomatoes with the basil chiffonade. Top chicken with the tomatoes. Serve over angel hair pasta or spaghetti squash.