Parmesan Chicken Paillards With Cherry Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon ground black pepper, divided |
1/4 cup parmesan cheese, grated |
1 tablespoon all-purpose flour |
2 teaspoons olive oil, divided |
cooking spray |
1/2 cup onion, finely chopped (i use frozen chopped onion, unthawed) |
1/4 cup chicken broth |
1 tablespoon sherry wine vinegar |
2 cups cherry tomatoes, quartered |
1/2 teaspoon dried oregano |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
2. Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
3. Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
4. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
5. Remove from pan; keep warm.
6. Carefully wipe any browned bits from the pan using a paper towel.
7. Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
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