- 1 1/2 pounds tomatoes, cut into large cubes
- 1 small onion, finely chopped (about 1 cup)
- 1/2 cup chopped parsley
- 3 cloves garlic, chopped
- 2 tablespoons EVOO
- 4 6 ounces boneless, skinless chicken breasts
- 1 cup grated fontina
Preheat broiler. In a foil-lined 9-by-13-inch baking dish, toss tomatoes, onion, 1/4 cup parsley, garlic and EVOO; season. Place chicken on top of tomatoes; season. Broil 8 minutes, turn chicken and broil again until sauce bubbles, about 6 minutes. Sprinkle with cheese; broil 1 minute. Garnish with remaining parsley.