Chicken Parmesan

By zhanghengshuo

4 Person

80 Minutes

0 Calories

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? That recipe is not complete. I assure you will love it!

Ingredients

Chicken

1/4 cup Thinly sliced basil leaves
1/4 cup Grated Parmesan cheese
8 oz. Fresh mozzarella, cut into 8 slices
6 tbsp. Olive oil
1 cup Crispy bread crumbs
1 tbsp. Water
2 Eggs
1/2 cup All-purpose flour
3/4 tsp. Pepper
1 tsp. Salt
4 Boneless skinless chicken breasts

Sauce

1/4 cup Chopped fresh basil leaves
2 pounds Cherry tomatoes
1/2 tsp. Pepper
Salt
3 cloves Garlic, finely chopped
2 tsp. Packed brown sugar
2 tbsp. Balsamic vinegar
1/3 cup Extra-virgin olive oil

Method

01

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.
02

Reserve 1 cup of the tomatoes; transfer remaining tomatoes into the 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.
03

Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with the 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.
04

Place flour in a shallow bowl; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix with a fork to distribute evenly. In another shallow bowl, beat eggs and water until frothy. Place bread crumbs on a plate. Dip each chicken breast into the flour mixture, then dip into the egg mixture. Coat well with bread crumbs.
05

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 the 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 the 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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Parmesan Recipes

Dinner Recipes

Lunch Recipes

Chicken Parmesan

3.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 65 Mins
Cook Time 15 Mins
Total Time 80 Mins

02 Ingredients

Chicken

1/4 cup Thinly sliced basil leaves

1/4 cup Grated Parmesan cheese

8 oz. Fresh mozzarella, cut into 8 slices

6 tbsp. Olive oil

1 cup Crispy bread crumbs

1 tbsp. Water

2 Eggs

1/2 cup All-purpose flour

3/4 tsp. Pepper

1 tsp. Salt

4 Boneless skinless chicken breasts

Sauce

1/4 cup Chopped fresh basil leaves

2 pounds Cherry tomatoes

1/2 tsp. Pepper

Salt

3 cloves Garlic, finely chopped

2 tsp. Packed brown sugar

2 tbsp. Balsamic vinegar

1/3 cup Extra-virgin olive oil

03 Method

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 the 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 the 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 a shallow bowl; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix with a fork to distribute evenly. In another shallow bowl, beat eggs and water until frothy. Place bread crumbs on a plate. Dip each chicken breast into the flour mixture, then dip into the 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 the 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 the 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.

04 Author