If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 2 tablespoons olive oil
- 4 shallots, minced
- 2 pounds cherry tomatoes, cut in half (or 14 ounce cans of chopped tomatoes, drained)
- 1-2 tablespoons basil leaves, cut in julienne
- 1 cup chicken stock
- 1 cup dry white wine
- salt and pepper to taste
- shaved parmesan cheese
- Place 3 Tb canola or grapeseed oil in large sauce pan and heat over medium heat. Preheat oven to 375.
- Place 2 slices of mozzarella on 1/2 of each of the butterflied chicken breasts. Sprinkle with salt, pepper and basil. Fold over.
- 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.
- Place chicken breasts in saucepan and saute until bread crumb crust is toasted and brown. Turn breasts over and brown the other side.
- Place both breasts in baking dish and bake at 375 for approximately 30 minutes, till meat thermometer reads 160.
- Wipe out sauce pan and put in 2 tablespoons of olive oil. Place over medium heat.
- 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.
- 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.
- Serve chicken with sauce poured over and a little shaved parmesan cheese.
Tags: doubled easily
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
The zucchini spaghetti of Italy.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.