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Baked Fontina & Tomato Chicken

baked

Baked Fontina & Tomato Chicken

Baked chicken topped with fontina and gouda, served with garlic bread and roasted Romanesco cauliflower.

Prep

10 min

Cook

35 min

Total

45 min

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Ingredients

Serves13

Baked Fontina & Tomato Chicken

  • 13 count Boneless, Skinless Chicken Breasts
  • 3.25 head Romanesco Cauliflower
  • 3.25 clove Garlic
  • 6.5 count Sandwich Rolls
  • 6.5 oz Sliced Roasted Red Peppers
  • 6.5 oz Fontina Cheese
  • 6.5 oz Smoked Gouda Cheese
  • 0.8125 cup Grated Parmesan cheese
  • 6.5 oz salted butter
  • 4.875 tsp Calabrian Chile Paste
  • 26 oz Tomato Sauce
  • 3.25 tbsp Italian Seasoning
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 6.5 tbsp Olive Oil
Servings: 13−+
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Cooking Instructions

  1. 1

    Prepare the Ingredients

    Preheat the oven to 450°F. Wash and dry the cauliflower. Cut into small florets. Grate the fontina and gouda cheeses. Halve the sandwich rolls. Peel and grate the garlic into a paste.
  2. 2

    Start the Chicken

    In a bowl, mix the tomato sauce, Italian seasoning, and Calabrian chile paste. Pat the chicken dry and season with salt and pepper. Place in a baking dish and top with roasted peppers and the tomato sauce mixture. Bake for 16 minutes.
  3. 3

    Start the Cauliflower

    Drizzle the cauliflower florets with olive oil, season with salt and pepper, and spread on a sheet pan. Roast in the oven for 17 minutes. Leave the oven on.
  4. 4

    Finish the Cauliflower & Make the Garlic Bread

    Melt the butter and stir in garlic paste, salt, and pepper. Push cauliflower to one side of the sheet pan. Arrange rolls cut-side up on the other side. Spread garlic butter and sprinkle half the Parmesan over rolls. Roast for 5–7 minutes until cauliflower is tender and rolls are golden.
  5. 5

    Finish the Chicken & Serve

    Top the chicken with fontina and gouda. Bake for 4–6 minutes until cheese is melted, or broil 2–4 minutes until golden. Let rest 2 minutes before serving. Serve with cauliflower (topped with remaining Parmesan) and garlic bread.
    Tip: Watch closely while broiling to prevent burning.

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Baked Fontina & Tomato Chicken

with Garlic Bread & Romanesco Cauliflower

Prep: 10 min · Cook: 35 min · Total: 45 min · Servings: 13

Ingredients

Baked Fontina & Tomato Chicken

  • 13 count Boneless, Skinless Chicken Breasts
  • 3.25 head Romanesco Cauliflower
  • 3.25 clove Garlic
  • 6.5 count Sandwich Rolls
  • 6.5 oz Sliced Roasted Red Peppers
  • 6.5 oz Fontina Cheese
  • 6.5 oz Smoked Gouda Cheese
  • 0.8125 cup Grated Parmesan cheese
  • 6.5 oz salted butter
  • 4.875 tsp Calabrian Chile Paste
  • 26 oz Tomato Sauce
  • 3.25 tbsp Italian Seasoning
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • 6.5 tbsp Olive Oil

Instructions

  1. Prepare the Ingredients — Preheat the oven to 450°F. Wash and dry the cauliflower. Cut into small florets. Grate the fontina and gouda cheeses. Halve the sandwich rolls. Peel and grate the garlic into a paste.
  2. Start the Chicken — In a bowl, mix the tomato sauce, Italian seasoning, and Calabrian chile paste. Pat the chicken dry and season with salt and pepper. Place in a baking dish and top with roasted peppers and the tomato sauce mixture. Bake for 16 minutes.
  3. Start the Cauliflower — Drizzle the cauliflower florets with olive oil, season with salt and pepper, and spread on a sheet pan. Roast in the oven for 17 minutes. Leave the oven on.
  4. Finish the Cauliflower & Make the Garlic Bread — Melt the butter and stir in garlic paste, salt, and pepper. Push cauliflower to one side of the sheet pan. Arrange rolls cut-side up on the other side. Spread garlic butter and sprinkle half the Parmesan over rolls. Roast for 5–7 minutes until cauliflower is tender and rolls are golden.
  5. Finish the Chicken & Serve — Top the chicken with fontina and gouda. Bake for 4–6 minutes until cheese is melted, or broil 2–4 minutes until golden. Let rest 2 minutes before serving. Serve with cauliflower (topped with remaining Parmesan) and garlic bread.