Twisted Chicken Parmesan
- Sep 29, 2016
- 2 min read
This recipe looks complicated but it isn't. The recipe is just very detailed. The tomatoes can be roasted, made into the sauce and then frozen for use later.
Ingredients
1 pound, cherry tomatoes, halved
2 tablespoons olive oil, divided
2 tablespoon minced shallot
1 tablespoons and 1 teaspoons minced garlic
1/4 cup unsalted (or reduced salt) chicken stock
2 teaspoon dried basil
2 teaspoon dried parsley
kosher salt
pepper
3/4 cup panko
2 (8-ounce) skinless, boneless chicken breast halves (have the butcher cut them through to make four thinner pieces)
3 tablespoons canola mayonnaise (such as Hellmann’s)
1 tablespoons fat-free milk
1 tablespoon butter
2 tablespoons Parmesan
Cooking spray
2 ounces fresh mozzarella cheese, very thinly sliced
1/4 cup basil leaves, optional
Roasted Tomatoes
1. Preheat oven to 325°.
2. Combine tomatoes and 1 tablespoon oil; toss. Lightly sprinkle with kosher salt.
3. Bake for approximately 20 minutes.
Sauce
1. Heat 1 tablespoon of oil over low heat. Add garlic and shallots and cook until lightly brown.
2. Add the tomatoes, chicken broth, basil and parsley.
3. Cook until liquid almost evaporates.
4. Add one tablespoon of butter and cook until it melt
Chicken
1. Preheat oven to 425°
2. Place panko on a platter and add 2 tablespoons of grated Parmesan (the panko will not brown in the oven so if you want it browned put it in a large skillet and cook over medium heat stirring frequently for about 3 minutes.
3. Cut each chicken breast in half horizontally to form 4 cutlets. You can skip this step if you had your butcher do this.
4. Salt and pepper each piece.
5. Combine mayonnaise and milk in a bowl.
6. Spread mayonnaise mixture evenly over both sides of cutlets.
7. Dredge cutlets in panko mixture.
8. Coat a wire rack with cooking spray and place on a baking sheet.
9. Bake at 425° for 15 minutes or until chicken is done.
10 Remove chicken from the oven.
11. Preheat broiler to high.
12. Top each cutlet with 2 tablespoons tomato mixture; top tomato mixture evenly with mozzarella cheese.
13. Broil 3 minutes or until cheese is bubbly. Sprinkle with fresh basil, if desired.
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