Parmesan Chicken with Cherry Tomato Sauce

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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
Directions
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.

Servings Per Recipe: 4
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

Member Reviews
  • MOLLIIIEEE
    Tried it last night and it was really good. Turned chicken into something "fancy". - 6/17/07