Serves 4
This quick, delicious meal is perfect served over spaghetti or angel hair pasta with a side salad.
Ingredients
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
Method
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.
Nutrition
Per serving (243g-wt.): 330 calories (130 from fat), 14g total fat, 3g saturated fat, 31g protein, 17g total carbohydrate (2g dietary fiber, 4g sugar), 70mg cholesterol, 330mg sodium
Tags: Family Friendly, Italian
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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