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Stovetop Chicken Parmesan

Serves 4
Time 45 min
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
  • 1/2 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
Method

Heat 1 tablespoon of the oil in a skillet over medium heat. Add tomatoes, basil, shallots, 1/4 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.

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.
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  • 3 tablespoons extra-virgin olive oil divided
  • 2 cups cherry tomatoes halved
  • 1/2 cup basil chopped
  • 2 medium shallots sliced
  • 1/2 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