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
canola or grapeseed oil
boneless chicken breasts, butterflied
thin slices fresh mozzarella cheese
grated parmesan cheese
large basil leaves, cut into thin strips
salt and pepper
panko bread crumbs
eggs, lightly beaten
cherry tomatoes, cut in half (or 2-14 ounce cans of chopped tomatoes, drained)
basil leaves, cut in julienne
dry white wine
salt and pepper to taste
shaved parmesan cheese
In This Recipe
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.