Parmesan Chicken Paillards With Cherry Tomato Sauce Recipes

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PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE



Parmesan Chicken Paillards With Cherry Tomato Sauce image

This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.

Provided by ksduffster

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup parmesan cheese, grated
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
cooking spray
1/2 cup onion, finely chopped (I use frozen chopped onion, unthawed)
1/4 cup chicken broth
1 tablespoon sherry wine vinegar
2 cups cherry tomatoes, quartered
1/2 teaspoon dried oregano

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
  • Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
  • Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
  • Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
  • Remove from pan; keep warm.
  • Carefully wipe any browned bits from the pan using a paper towel.
  • Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.

Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1

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