"BAKED ASIAGO CHICKEN AND CHERRY TOMATOES"

Asiago is my favorite cheese as toppings for pasta and creamy soups! When I first made this "BAKED ASIAGO CHICKEN", I just thought that oven-roasted tomatoes would go well with it, as the tangy-sweet taste of the cherry tomatoes will complement the sharp-cheesy taste of the Asiago-flavored chicken!

-CHICHAY

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"BAKED ASIAGO CHICKEN and CHERRY TOMATOES"

What You Need:

• 3 tbsp olive oil
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 egg
• 1 tablespoon milk
• 1 cup shredded Asiago cheese
• 1/2 cup Italian seasoned bread crumbs
• 1 cup crispy rice cereal (optional)
• 3 skinless, boneless chicken breast halves - cut in half
• 2 tablespoons butter, melted
• 1/3 cup sour cream

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• 2 cups cherry tomatoes
• salt and pepper
• 1 tbsp olive oil

How To:

-Preheat oven to 350 degrees F

-Coat a medium baking dish with olive oil. Set aside.

-In a small bowl, drizzle some olive oil on the tomatoes, and mix well, so each piece would be coated with the olive oil. Season with salt and pepper. Set aside.

-In a bowl, pour the sour cream

-In another bowl, mix the flour, salt, pepper, garlic powder and onion powder.

-In a third bowl, beat together the egg and milk.

-In a fourth bowl, mix the cheese, bread crumbs, cereal (if using).

-Dip the chicken pieces in sour cream

-Then, dredge the chicken pieces in the flour mixture, shake off excess, and then dip in the egg mixture, and lastly, press in the breadcrumb mixture to coat.

-Arrange the chicken pieces and the pieces of tomatoes in the prepared baking dish. Drizzle the butter evenly over the chicken.

-Bake for 45 minutes in the preheated oven, or until coating of the chicken is golden brown.

-Serve in a plate with a bed of greens or any salad.