Stovetop Chicken Parmesan

Stovetop Chicken Parmesan

Rated:
Recipe Rating: 3.75721
Serves 4
This quick, delicious meal is perfect served over spaghetti or angel hair pasta with a side salad. Substitute eggplant for the chicken for a vegetarian option.
Ingredients: 
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups cherry tomatoes, halved
  • 1/2 cup basil, chopped
  • 2 medium shallots, sliced
  • 3/4 teaspoon fine sea salt, divided
  • 1/2 cup dry whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese, divided
  • 4 skinless, boneless chicken breast cutlets
  • 1/2 teaspoon ground black pepper, divided
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Method: 
Heat 1 tablespoon of the oil in a skillet over medium heat. Add tomatoes, basil, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer for 10 minutes, stirring often and breaking the tomato halves up with a spoon. Remove from the heat and set aside.

Meanwhile, mix bread crumbs with 2 tablespoons of the Parmesan cheese on a plate. Add remaining 1/4 teaspoon salt and 1/4 teaspoon 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 carbohydrates, (2 g dietary fiber, 4g sugar), 31g protein.