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Chicken Parmesan with Roasted Cherry Tomato Sauce

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by: Tablespoon Kitchens
Updated Oct 5, 2016
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Roasting the cherry tomatoes gives them a uniquely intense flavor that pairs perfectly with the crispy chicken breasts and the melted fresh mozzarella. And did we mention how shockingly easy it is to make?

Chicken Parmesan with Roasted Cherry Tomato Sauce

  • Prep Time 1 hr 5 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 19
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Ingredients

Sauce

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons packed brown sugar
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lb cherry tomatoes (about 6 cups)
  • 1/4 cup chopped fresh basil leaves

Chicken

  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 eggs
  • 1 tablespoon water
  • 1 cup Progresso™ panko crispy bread crumbs
  • 6 tablespoons olive oil
  • 8 oz fresh mozzarella, cut into 8 slices
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup thinly sliced basil leaves

Instructions

  • Step 
    1
    Heat oven to 350°F. In small bowl, beat 1/3 cup oil, the vinegar, brown sugar, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with whisk. Arrange cherry tomatoes in single layer in ungreased rimmed large baking sheet. Drizzle olive oil mixture over tomatoes; toss to coat. Bake 40 to 45 minutes or until tomatoes are softened and brown in spots. Cool 15 minutes.
  • Step 
    2
    Reserve 1 cup of the tomatoes; transfer remaining tomatoes into blender. Cover; blend on medium speed until slightly chunky. Transfer to 1-quart saucepan. Add reserved tomatoes and chopped basil. Reheat over low heat about 3 minutes or until hot.
  • Step 
    3
    Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • Step 
    4
    Place flour in shallow bowl; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix with fork to distribute evenly. In another shallow bowl, beat eggs and water until frothy. Place bread crumbs on plate. Dip each chicken breast into flour mixture, then dip into egg mixture. Coat well with bread crumbs.
  • Step 
    5
    In 12-inch skillet, heat 4 tablespoons of the oil over medium-high heat. Add 2 chicken breasts to oil; cook 3 to 4 minutes on each side or until golden brown. Transfer to same rimmed baking sheet. Add remaining 2 tablespoons oil to skillet. Add remaining chicken breasts to oil; cook 3 to 4 minutes on each side or until golden brown; transfer to same baking sheet. Top each breast with 1/3 cup tomato sauce and 2 slices mozzarella cheese. Bake 5 to 7 minutes or until chicken is no longer pink in center and cheese is melted. Garnish with Parmesan cheese and sliced basil. Serve extra sauce on the side.

Nutrition

970 Calories
60g Total Fat
59g Protein
48g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
970
Calories from Fat
540
Total Fat
60g
92%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
240mg
80%
Sodium
1640mg
68%
Potassium
940mg
27%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
14%
Sugars
11g
Protein
59g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
25%
25%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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