Inside Out Chicken Parmesan

By • March 24, 2010 • 3 Comments



Author Notes: My husband grew up keeping kosher so he doesn't usually like to eat meat dishes with cheese. He makes an exception for chicken parmesan. Here's my interpretation--perfect for when cherry tomatoes and fresh basil are in season.e feta, but does like mozzarella, so I decided to try a similar version with mozzarella cheese, basil and tomatoes. drbabs

Serves 2

Chicken

  • 3 tablespoons canola or grapeseed oil
  • 2 boneless chicken breasts, butterflied
  • 4 thin slices fresh mozzarella
  • 4 large basil leaves, cut into thin strips
  • salt and pepper
  • 1/2 cup panko bread crumbs
  • 1 eggs, lightly beaten

Tomato sauce (use double the amount if you want a sauce for pasta)

  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 16 ounces cherry tomatoes, cut in half (or drained canned chopped tomatoes if it's not cherry tomato season)
  • 1 tablespoon basil leaves, cut in julienne
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • shaved parmesan cheese
  1. Place 3 Tb canola or grapeseed oil in large sauce pan and heat over medium heat. Preheat oven to 375.
  2. Place 2 slices of mozzarella on 1/2 of each of the butterflied chicken breasts. Sprinkle with salt, pepper and basil. Fold over.
  3. Dip each chicken breast in the beaten egg and then in the panko bread crumbs so that both breasts are coated on all sides with bread crumbs.
  4. Place chicken breasts in saucepan and saute until bread crumb crust is toasted and brown. Turn breasts over and brown the other side.
  5. Place both breasts in baking dish and bake at 375 for approximately 30 minutes, till meat thermometer reads 160.
  6. Wipe out sauce pan and put in 2 tablespoons of olive oil. Place over medium heat.
  7. Saute shallots till soft. Add tomatoes and a bit of salt, and continue to saute till tomatoes soften and release their juices. Stir in basil.
  8. Add chicken broth, white wine, and cook over medium-high heat till sauce is reduced by half or a little less, and thickened somewhat. Taste for seasoning and add salt and pepper as needed.
  9. Serve chicken with sauce poured over and a little shaved parmesan cheese.

Tags: doubled easily

Comments (3) Questions (0)

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over 4 years ago KelseyTheNaptimeChef

Cool interpretation of another great Food52 recipe!

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over 4 years ago dymnyno

What kind of mozzarella comes in slices...it is usually too moist to slice.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi. It didn't come in slices. I had fresh mozzarella and it was moist, but I was able to slice it.