Stovetop Chicken Parmesan

Stovetop Chicken Parmesan

Serves 4

This quick, delicious meal is perfect served over spaghetti or angel hair pasta with a side salad.

  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups cherry tomatoes, halved
  • 1/2 cup basil, chopped
  • 1/2 cup sliced shallots
  • Salt and pepper, to taste
  • 1/2 cup dried whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese, divided
  • 4 skinless, boneless chicken breast cutlets
You must be signed in to use shopping lists. Sign in or create account

Heat 1 tablespoon of the oil in a skillet over medium high heat. Add tomatoes, basil, shallots, salt and pepper and cook for 10 minutes, stirring often and breaking the tomato halves up with a spoon. Turn heat down as needed to simmer. Set sauce aside.

Meanwhile, mix bread crumbs with 2 tablespoons of the Parmesan cheese on a plate. Add salt and pepper. Coat each chicken cutlet with bread crumb mixture and transfer to a large plate.

In a second skillet, heat remaining 2 tablespoons oil over medium heat. Add chicken and cook about 5 to 6 minutes on each side, until browned and cooked through. Spoon some of the tomato sauce over each cutlet, then sprinkle with remaining 2 tablespoons cheese. Cover and let the cheese melt for a couple of minutes before serving.

Nutritional Info: 
Per Serving:330 calories (130 from fat), 14g total fat, 3g saturated fat, 70mg cholesterol, 330mg sodium, 17g carbohydrate (2g dietary fiber, 4g sugar), 31g protein

Recipe Discussion