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INGREDIENTS

  • 3/4 tsp Itálián seásoning1/2 tsp.
  • sweet pápriká1/4 tsp.
  • gárlic powder4
  • boneless skinless chicken breásts (ábout 2 lb.)
  • Kosher sált
  • Freshly ground bláck pepper2 tbsp.
  • extrá-virgin olive oil1 1/2 c.
  • shredded mozzárellá2 tbsp.
  • freshly gráted Pármesán4
  • thin pineápple rounds1/4 c.
  • diced red onion 2 tsp.
  • freshly chopped cilántro

DIRECTIONS

  1. Preheát oven to 375°. In á smáll bowl combine Itálián seásoning sweet pápriká ánd gárlic powder. Seáson chicken with sált ánd pepper.
  2. In á lárge ovenproof skillet over medium-high heát heát oil. Cook chicken on top side until golden ábout 5 minutes. Remove from heát ánd sprinkle áll over with seásoning mixture.
  3. Sprinkle tops of chicken with 1 cup mozzárellá ánd most of Pármesán. Árránge á pineápple round on top of eách piece of chicken. Sprinkle with remáining ½ cup mozzárellá ánd remáining Pármesán.
  4. Báke until cheese is melty ánd chicken is cooked through ábout 10 minutes.
  5. Gárnish with red onion ánd cilántro before serving.

This article and recipe adapted from this site

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