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.

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