Inside Out Chicken Parmesan

March 24, 2010
1 Ratings
  • Serves 2
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

What You'll Need
  • 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
  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 parmesan cheese, 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. Cover with shaved/grated parmesan cheese to your taste.

See what other Food52ers are saying.

  • Kelsey Banfield
    Kelsey Banfield
  • dymnyno
  • drbabs

3 Reviews

Kelsey B. March 25, 2010
Cool interpretation of another great Food52 recipe!
dymnyno March 24, 2010
What kind of mozzarella comes in is usually too moist to slice.
drbabs March 25, 2010
Hi. It didn't come in slices. I had fresh mozzarella and it was moist, but I was able to slice it.