Parmesan Chicken Wcherry Tomato Salad Atk Recipes

PARMESAN CHICKEN WITH CHERRY TOMATO SALAD

Steps:

• Spread flour on shallow dish. Beat eggs in second shallow dish. Combine breadcrumbs and cheese in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one chicken piece at a time, dredge chicken in flour, dip in egg, then coat with breadcrumbs mixture, pressing gently to adhere.
• Heat 3 tablespoons oil in 12-inch non-stick skillet over medium heat. Cook three chicken pieces until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with the 3 tablespoons oil and remaining chicken.
• Transfer browned chicken pieces on a baking sheet lined with foil. Bake at 350°F for 20-25 minutes or until chicken are cooked.
• Meanwhile, toss tomatoes, garlic, basil and remaining 1 tablespoon oil together in a bowl and season with salt and pepper to taste. Transfer chicken pieces to individual plates and top with cherry tomato mixture.
• Serve and enjoy!

PARMESAN CHICKEN W/CHERRY TOMATO SALAD ATK

Steps:

• 1. Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko and Parmesan in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. One at a time, dredge cutlets in flour, dip in eggs, and coat with panko mixture, pressing to adhere. 2. Heat 3 tablespoons oil in large nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with additional 3 tablespoons oil and remaining cutlets. 3. Toss cherry tomatoes, garlic, basil, and remaining oil in bowl, and season with salt and pepper. Transfer cutlets to individual plates and top with cherry tomato mixture. Serve. *Place each chicken breast on a cutting board and, placing one hand on top of the breast to hold it steady, use a chef's knife to slice the meat in half horizontally. If you want thinner cutlets, cover each piece with plastic wrap and pound to your desired thickness. To make cutting the soft meat a little easier, you can freeze it until firm but not completely frozen, about 20 minutes.

PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE

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.