Chicken Parm with Oven-Roasted Tomato Sauce

Nice work on this one, Cooking Light. Particularly liked the sauce.


1 pound cherry tomatoes, halved (I used a mix of heirlooms instead, chopped)

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 (I used regular)

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 

Preheat oven to 375°.

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

Increase oven temperature to 425°.

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.

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

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.

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

Preheat broiler to high.

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.



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