Parmesan-baked chicken breast with oregano

I've not blogged a dish in quite some time. It's not that I haven't cooked, it's just that everything I've made have tasted, at best, so darn bland. So when my wife told me "Surprise me" when I asked what to make for dinner, I did. And I surprised myself quite a bit, too. I'm back!


Plenty for two.

What you'll need:

• Two filets of chicken breast.
• One garlic (I use the chinese type without cloves).
• Tomatoes (preferably cherry tomatoes).
• Oil.
• Parmesan cheese.
• Salt, pepper, grill seasoning.
• Oregano.

What to do:

• Preheat the oven to about 220°c (430°f).
• Put the filets in a pan.
• Add salt, pepper and a sprinkle of grill seasoning.
• Then add a generous amount of oregano. Yes, fresh is better, but in no way mandatory.
• Slice the garlic over the filets.
• Slice the cherry tomatoes in half and place them on top of the chicken,
• Pour some oil over the dish. This helps transferring the seasonings to the meat.
• Top it off with a generous amount of parmesan cheese.
• Cover the pan with foil and let it bake for 20-30 minutes.
• When the baking is done, remove the bits of garlic, slice the chicken breasts, place the tomatoes back on top of it all and serve the dish to your loved one.

I served this with french fries and parmesan-steamed cauliflower. Other side dishes will of course do equally well. Don't ruin it with a bretagne-like sauce.

For the health freaks:

• Choose your side dish wisely.