Parmesan Chicken with Cherry Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/4 cup grated Parmesan cheese 1 tablespoon all-purpose flour 2 teaspoons olive oil, divided 1/2 cup finely chopped onion 1/4 cup fat-free, less-sodium chicken broth 1 tablespoon red wine vinegar 2 cups quartered cherry tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. (To omit this step and cut down on prep time, use thin-cut chicken breasts for scallopini - I used Perdue brand)
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge each chicken breast half in cheese mixture.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cook 4 minutes on each side or until done.
Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
Add onion to pan; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil and oregano; cook 2 minutes.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge each chicken breast half in cheese mixture.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cook 4 minutes on each side or until done.
Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
Add onion to pan; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil and oregano; cook 2 minutes.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 6.4 g
- Cholesterol: 101.3 mg
- Sodium: 550.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.5 g
- Protein: 42.0 g
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