Parmesan Crusted Chicken Breasts with Tomato and Basil

4.4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 10.0 g
  • Cholesterol: 40.0 mg
  • Sodium: 393.7 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 18.4 g

View full nutritional breakdown of Parmesan Crusted Chicken Breasts with Tomato and Basil calories by ingredient

Number of Servings: 4


    Chicken Breast, no skin, 6 ounces
    Parmesan Cheese, shredded, 3 oz
    Red Ripe Tomatoes, 4 plum tomato diced
    Basil, 10 leaves thin chopped
    Extra Virgin Olive Oil, 1 tbsp


Roll out a 2-foot piece of waxed paper or foil near the stove top.

Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added.

Pile the shredded cheese on the work surface created with the waxed paper or foil.

Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish.

Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.

Add 1 tablespoon extra-virgin olive oil to the skillet

Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl.

Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce

Number of Servings: 4

Recipe submitted by SparkPeople user JUPITERZ.

Member Ratings For This Recipe

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    Very Good
    This was delicious...the only thing is that 6 oz of chicken is supposed to feed 4 people?? hmm. - 5/26/11

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    I've been using this recipe for several years now after I saw it on Everyday Italian with Giada on the Foodnetwork. The hardest part about the entire recipe is getting the cheese to stick to the chicken. But, once you have that down, it's a dream to cook and wonderful to eat! - 3/15/10

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    Very Good
    I liked this, but think I warmed up the pan too much--it definitely didn't take 7 minutes per side, and still ended up tasting a little burnt. I'll definitely try again with less heat. - 7/26/09

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    i loved this recipe...i added onions and garlic powder to the tomato basil and it gave it that extra touch :) - 7/22/09

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    Really good recipe and simple to make. I love the tomato and basil, if you like bruschetta and chicken great combination!!! - 5/26/09