To make Rachel Ray's recipe, toss one and a half cubed tomatoes, 1/4 cup parsley, one finely chopped small onion, three chopped garlic cloves, and 2 tablespoons extra-virgin olive oil in a 9- by 13-inch baking dish. Top with four 6-ounce chicken breasts and place under a preheated broiler for eight minutes. Turn the chicken over, and broil for about six minutes or until the mixture bubbles. Sprinkle with 1 cup grated fontina cheese, and leave it under the broiler for an additional minute. Garnish with the remaining parsley, and serve.
To make the Food Network's recipe, grind 1 1/3 cups rice cereal, and transfer it to a large, resealable plastic bag. Toss in 3 teaspoons olive oil, 3/4 teaspoon hot paprika, 2 teaspoons kosher slat and pepper to taste. Whisk one teaspoon Dijon mustard and 1 1/2 cups unflavored Greek yogurt together in a shallow bowl. Coat four skinless, bone-in chicken thighs or breasts in this mixture, and place them in the plastic bag. Toss until the chicken is coated with the dry ingredients. Place the chicken on a rack that has been generously sprayed with cooking spray, and bake in a preheated 475 degree Fahrenheit oven for 30 minutes or until the internal temperature of the thickest part of the chicken reaches 130 degrees Fahrenheit. Coat two bunches of scallions with the remaining 2 tablespoons of olive oil, and bake alongside the chicken. Make dipping sauce with harissa, chili sauce or ketchup to taste.Learn more about Cooking