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, but fine with canned tomatoes. —drbabs
Ingredients
- Chicken
-
3 tablespoons
canola or grapeseed oil
-
2
boneless chicken breasts, butterflied
-
4
thin slices fresh mozzarella cheese
-
2 tablespoons
grated parmesan cheese
-
4
large basil leaves, cut into thin strips
-
salt and pepper
-
1/2 cup
panko bread crumbs
-
1
eggs, lightly beaten
- Tomato sauce
-
2 tablespoons
olive oil
-
4
shallots, minced
-
2 pounds
cherry tomatoes, cut in half (or 2-14 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
-
1-3 ounces
shaved parmesan cheese
Directions
-
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 parmesan cheese, 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. Cover with shaved/grated parmesan cheese to your taste.
See what other Food52ers are saying.