Summer Chicken Parmesan

Fresh tomato sauce, crispy chicken and melty mozzarella. This summer chicken parmesan is sure to please any day of the week or as the star of a dinner party.

One of the best things about summer are tomatoes, this sauce is bursting with sweet, slightly tart tomato flavor. For this recipe I used Sunset Wild Wonders Gourmet Medley Tomatoes, they come in a beautiful assortment of colors and are some of my favorite tomatoes to cook with, add to a salad or to simply snack on. Feel free to use your favorite small tomato here, and color or variety will work here.

Summer Chicken Parmesan

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Yield: 6-8

Author: Telly

Prep time: 35 MinCook time: 30 MinTotal time: 1 H & 5 M

Crispy chicken topped with a fresh tomato sauce and melted mozzarella cheese

Ingredients

• 2-3 chicken breasts or 1.5-2 lbs. thin cut chicken breasts
• 1/3 cup + 3 tablespoons grated parmesan
• 1/2 cup milk or milk substitute
• 3 tablespoons mayonnaise
• 2 cups Panko bread crumbs
• Pinch of salt and pepper
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter12 oz. cherry or grape tomatoes, halved2 shallots or 1 small sweet onion, chopped3 cloves of garlic, minced1 teaspoon Italian seasoningSalt and pepper to taste1/4 cup basil leaves, shredded*
• 8 oz.. part skim mozzarella cheese, sliced

Instructions

1. Preheat oven to 425° and line a baking sheet with non-stick foil or parchment paper.
2. In a bowl mix together milk, 1/3 cup of parmesan and mayonnaise.
3. In another bowl mix together panko, 3 tablespoons parmesan, a pinch of salt and black pepper.
4. If using whole chicken breasts: cut chicken breasts in half horizontally to make 4 cutlets. Place the chicken between two pieces of parchment paper and use a mallet to pound the chicken to about 1/2 inch thickness. Dip each cutlet into milk mixture, shaking of any excess, then into the panko, and place on to the prepared baking sheet. Bake for 20 minutes, then flip and continue baking for an additional 5-10 minutes or until golden brown and has an internal temperature of 165°.
5. Meanwhile heat olive oil in a saucepan over medium heat, when hot add the butter.When the butter has melted, add tomatoes and shallot, stirring occasionally until the tomatoes have burst, about 10 minutes. Turn heat to low and add the garlic, Italian seasoning, salt and pepper. Continue cooking for another 10 minutes, until the sauce has thickened.Time to assemble!Add enough cheese to cover each cutlet, then top 1-2 heaping tablespoons of sauce, bake for until the cheese is melted and the sauce is bubbling. Top with shredded basil.Serve with mashed potatoes or pasta and a salad or garlic lemon sautéed broccoli!

Notes

To make shredded basil, pick leaves from their stalks and stack on top of each other. Take the long edge closest to you and roll together tightly to make a cigar shape. With a sharp knife cut thinly crossways.

Nutrition Facts

Calories

448.12

Fat (grams)

17.29 g

Sat. Fat (grams)

6.30 g

Carbs (grams)

48.61 g

Fiber (grams)

4.40 g

Net carbs

44.22 g

Sugar (grams)

15.96 g

Protein (grams)

25.27 g

Sodium (milligrams)

753.32 mg

Cholesterol (grams)

60.83 mg