Chicken Parmesan With Oven-Roasted Tomato Sauce Recipe

Name: Chicken Parmesan With Oven-Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cherry tomatoes, halved; 2 tablespoons olive oil, divided; 1 shallot, sliced; 4 garlic cloves, thinly sliced; 1/4 cup unsalted chicken stock; 1/4 cup dry white wine; 1 teaspoon fresh thyme; 3/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup whole-wheat panko; 2 (8-ounce) skinless, boneless chicken breast halves; 3 tablespoons canola mayonnaise (such as Hellmann's); 1.5 ounces Parmesan cheese, grated and divided (about 6 tablespoons); 2 tablespoons fat-free milk; 1 teaspoon garlic powder; Cooking spray; 2 ounces fresh mozzarella cheese, very thinly sliced; 1/4 cup basil leaves

Servings: persons

1 pound cherry tomatoes, halved
2 tablespoons olive oil, divided
1 shallot, sliced
4 garlic cloves, thinly sliced
1/4 cup unsalted chicken stock
1/4 cup dry white wine
1 teaspoon fresh thyme
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole-wheat panko
2 (8-ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise (such as Hellmann's)
1.5 ounces Parmesan cheese, grated and divided (about 6 tablespoons)
2 tablespoons fat-free milk
1 teaspoon garlic powder
Cooking spray
2 ounces fresh mozzarella cheese, very thinly sliced
1/4 cup basil leaves

1
Preheat oven to 375u00b0.
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
Increase oven temperature to 425u00b0.
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
Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
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
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
Preheat broiler to high.
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.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound cherry tomatoes, halved, 2 tablespoons olive oil, divided, 1 shallot, sliced, 4 garlic cloves, thinly sliced, and more.

Yes, Chicken Parmesan With Oven-Roasted Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmesan With Oven-Roasted Tomato Sauce

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