Parmesan Chicken with Cherry Tomato Salad

You can never have too many main course recipes, so give Parmesan Chicken with Cherry Tomato Salad a try. One portion of this dish contains around 71g of protein, 47g of fat, and a total of 1047 calories. This recipe serves 4 and costs $3.83 per serving. A couple people made this recipe, and 93 would say it hit the spot. A mixture of olive oil, parmesan cheese, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cookie Monster Cooking. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. Parmesan Chicken Paillards with Cherry Tomato Sauce, Parmesan Chicken with Arugula Salad and Tomato Vinaigrette, and Cherry Tomato Bruschetta with Parmesan Cheese are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).Place a large skillet over medium heat. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink. Transfer the breasts to a paper towel lined plate. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.To serve, spoon some of the tomato salad over each chicken breast.

 

Step by step:

1. In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.

2. Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).

3. Place a large skillet over medium heat.

4. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink.

5. Transfer the breasts to a paper towel lined plate.

6. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.To serve, spoon some of the tomato salad over each chicken breast.

Nutrition Information:

covered percent of daily need