Chicken Parmesan With Oven-Roasted Tomato Sauce

1. 1

   Preheat oven to 375u00b0.

2. 2

   Combine tomatoes and 1 tablespoon oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375u00b0 for 35 minutes or until browned.

3. 3

   Increase oven temperature to 425u00b0.

4. 4

   Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook 5 minutes. Add garlic; cook 1 minute. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 minutes or until liquid almost evaporates.

5. 5

   Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.

6. 6

   Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of Parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of Parmesan cheese in another dish. Dredge cutlets in panko mixture.

7. 7

   Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425u00b0 for 15 minutes or until chicken is done.

8. 8

   Preheat broiler to high.

9. 9

   Top each cutlet with 2 tablespoons tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 minutes or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

* Per serving · 4 servings · Values may vary.