Parmesan Chicken with Cherry Tomato Sauce

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Parmesan Chicken with Cherry Tomato Sauce calories by ingredient


Makes a quick and delicious weeknight meal. Makes a quick and delicious weeknight meal.
Number of Servings: 4


    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.

Member Ratings For This Recipe

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    Very Good
    Tried it last night and it was really good. Turned chicken into something "fancy". - 6/17/07