CHICKEN PARMESAN with CHERRY TOMATOES

65B04B5A-DFCA-4F6E-9442-8A342292E8E2INGREDIENTS:

  • 1/2 cup extra-virgin olive oil, divided (plus more if needed)
  • 1 sweet onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 (14-oz.) cans cherry tomatoes, divided (such as Mutti; you can purchase on AC8DC103-B946-47BC-BBE3-12EB6108AAF7Amazon)
  • 1 bunch fresh basil roughly chopped
  • 1 -4 oz. box fresh mushrooms
  • salt and pepper to taste
  • 1 tsp. Italian Seasoning
  • 1 1/2 cup Parmesan cheese, divided (more if needed)
  • Salt & Pepper to taste
  • 3 eggs
  • 3 cups Panko seasoned Italian breadcrumbs
  • 4 cups grated mozzarella cheese
  • 4 skinless boneless chicken breast halves, cut in half lengthwise (Makes 8 pieces), pounded to about 1/4 in. Thick
  • *optional, Angel Hair pasta cooked according to package directions.

Preheat oven to 350 degrees.  In large Dutch oven, heat 2 tbsp. Oil.  Add chopped onion and garlic and cook about 4 minutes.  Add 2 cans of the cherry tomatoes with the liquid.  Strain the remaining 4 cans, then add to the pot.  Add 1 tsp. Italian Seasoning and 1/2 cup Parmesan cheese.  Using a wooden spoon or potato masher, break up the tomatoes.  Add the mushrooms.  Season to taste with salt and pepper.  Simmer for about 20-25 minutes.  Turn off the heat and add the basil.

Cut the 4 skinless boneless chicken breast in halves lengthwise making 8 pieces.  Place the pieces between plastic wrap and pound with a mallet until about 1/4 inches thick.  Salt and Pepper both sides.

In a shallow bowl or paper plate, whisk eggs, lightly add salt and pepper.  In another bowl or paper plate, combine breadcrumbs and 1/2 cup Parmesan, add small amount of salt and pepper and mix.   Place the chicken in egg mixture, then dredge in breadcrumb mixture, turning to coat.

In a large skillet over medium heat, heat 3 tbsp. Oil.  Working in batches, cook chicken about 2 1/2 minutes per side or until golden.  Transfer to a plate with paper towels to drain.

In a 13 1/2 by 10 inch baking dish, layer sauce, chicken, and a little more sauce on top.  Top with the remaining mozzarella and sprinkle with Parmesan cheese.   Bake 20-25 minutes until the cheese is melted and bubbly.  Serves 8.

*(serve over your favorite pasta cooked according to package directions.  I like Angel Hair, put a little sauce over the pasta with some cheese).

Side Note:  After you put sauce over the chicken, and  you want more sauce for the spaghetti,  you can add a jar of your favorite spaghetti sauce to what’s left in the Sauce pot to stretch out the amount of sauce available for the spaghetti.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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