2 (8-ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise (such as Hellmann's)
1.5 ounces Parmesan cheese, grated and divided (about 6 tablespoons)
2 tablespoons fat-free milk
1 teaspoon garlic powder
Cooking spray
2 ounces fresh mozzarella cheese, very thinly sliced
1/4 cup basil leaves
Instructions
Preheat oven to 375.
Combine tomatoes and 1 tablespoon oil; toss. Arrange
tomato mixture on a jelly-roll pan. Bake at 375 for 35
minutes or until browned.
Increase oven temperature to 425.
Heat 1 tablespoon oil in a medium skillet over medium
heat. Add shallot; cook 5 minutes. Add garlic; cook 1
minute. Add tomatoes, stock, wine, thyme, salt, and
pepper; cook 4 minutes or until liquid almost evaporates.
Place panko in a large skillet; cook over medium heat 3
minutes or until toasted, stirring frequently.
Cut each chicken breast in half horizontally to form 4
cutlets. Combine mayonnaise, half of Parmesan cheese,
and milk in a bowl. Spread mayonnaise mixture evenly over
both sides of cutlets. Combine panko, garlic powder, and
remaining half of Parmesan cheese in another dish. Dredge
cutlets in panko mixture.
Place cutlets on a wire rack coated with cooking spray.
Place rack on a baking sheet. Bake at 425 for 15 minutes
or until chicken is done.
Preheat broiler to high.
Top each cutlet with 2 tablespoons tomato mixture; top
tomato mixture evenly with mozzarella cheese. Broil 3
minutes or until cheese is bubbly. Sprinkle with basil, and
serve with remaining tomato mixture.
Originally Submitted
10/11/2013
0 Out of 5 from
0 reviews
You can add this Chicken Parmesan with Oven-Roasted Tomato Sauce recipe to your own private DesktopCookbook.
