New "Chicken" Parmesan

I snagged this recipe off Epicuroius.com and absolutely LOVE it! I substitute the chicken with Quorn Naked Chik Cutlets.

yield: Makes 4 servings

Ingredients:
1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 Quorn Naked Chik Cutlets
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preparation:

• Preheat oven to 500° F. Whisk first 3 ingredients in large bowl.


• Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper.


• Microwave Chik Cutlet per instructions.


• Add Chik Cutlets to large bowl with remaining garlic oil and turn to coat.


• Place 1 cup Parmesan in pie dish. Dip 1 side of each Chik Cutlet into cheese to coat; arrange Chik Cutlet, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.


• Roast Chik Cutlet until just cooked through and firm to touch, about 10 minutes.


• Arrange mozzarella slices atop Chik Cutlet. Return to oven; roast until cheese melts, 1 to 2 minutes.


• Transfer Chik Cutlets and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.


• Enjoy!

Serving Suggestions:

• This dish goes great with a nice orzo/asparagus/fresh lemon juice pasta and baby spinich cooked with olive oil and garlic..