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
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Ingredients
- Chicken
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3 tablespoons
canola or grapeseed oil
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2
boneless chicken breasts, butterflied
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4
thin slices fresh mozzarella cheese
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2 tablespoons
grated parmesan cheese
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4
large basil leaves, cut into thin strips
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salt and pepper
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1/2 cup
panko bread crumbs
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1
eggs, lightly beaten
- Tomato sauce
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2 tablespoons
olive oil
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4
shallots, minced
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2 pounds
cherry tomatoes, cut in half (or 2-14 ounce cans of chopped tomatoes, drained)
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1-2 tablespoons
basil leaves, cut in julienne
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1 cup
chicken stock
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1 cup
dry white wine
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salt and pepper to taste
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1-3 ounces
shaved parmesan cheese
Directions
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Place 3 Tb canola or grapeseed oil in large sauce pan and heat over medium heat. Preheat oven to 375.
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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.
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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.
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Place chicken breasts in saucepan and saute until bread crumb crust is toasted and brown. Turn breasts over and brown the other side.
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Place both breasts in baking dish and bake at 375 for approximately 30 minutes, till meat thermometer reads 160.
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Wipe out sauce pan and put in 2 tablespoons of olive oil. Place over medium heat.
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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.
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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.
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Serve chicken with sauce poured over. Cover with shaved/grated parmesan cheese to your taste.
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