about 1 year ago
This crisp chicken parmesan proves that the Italian-American classic can be light on its feet and comforting all at once. drbabs tucks fresh mozzarella inside a panko-coated chicken breast, and then piles on a bright and chunky tomato-basil sauce for a result that runs the gamut of texture. Just as the chicken breast hits its juicy peak inside, the gooey cheese bubbles, its edges crisping in the frying pan. Note: Be sure to double the sauce recipe if you plan to serve it atop or alongside pasta.
My husband grew up keeping kosher so he doesn't usually like to eat meat dishes with cheese. He makes an exception for chicken parmesan. Here's my interpretation--perfect for when cherry tomatoes and fresh basil are in season.
- 3 tablespoons canola or grapeseed oil
- 2 boneless chicken breasts, butterflied
- 4 thin slices fresh mozzarella
- 8 large basil leaves, cut into thin strips
- salt and pepper
- 1/2 cup panko bread crumbs
- 1 eggs, lightly beaten
- 2 tablespoons olive oil
- 2 shallots, minced
- 8 ounces cherry tomatoes, cut in half
- 1 tablespoon basil leaves, cut in julienne
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- salt and pepper to taste
- shaved parmesan cheese
Place 3 Tb canola or grapeseed oil in large sauce pan and heat over medium heat. Heat oven to 375.
Place 2 slices of mozzarella on 1/2 of each of the butterflied chicken breasts. Sprinkle with salt, pepper and basil. Fold over.
Dip each chicken breast in the beaten egg and then in the panko bread crumbs so that both breasts are coated on all sides with bread crumbs. Place chicken breasts in saucepan and saute until bread crumb crust is toasted and brown. Turn breasts over and brown the other side. Place both breasts in baking dish and bake at 375 for approximately 30 minutes, till meat thermometer reads 160.
Wipe out sauce pan and put in 2 tablespoons of olive oil. Place over medium heat. Saute shallots till soft. Add tomatoes and a bit of salt, and continue to saute till tomatoes soften and release their juices. Stir in basil. Add chicken broth, white wine, and cook over medium-high heat till sauce is reduced by half or a little less, and thickened somewhat. Taste for seasoning and add salt and pepper as needed. Serve chicken with sauce poured over and a little shaved Parmesan cheese.
- 1033 calories
- 68g total fat
- 17g saturated fat
- 251mg cholesterol
- 2498mg sodium
- 40g carbohydrate (5g dietary fiber, 12g sugar)
- 60g protein