Parmesan Chicken with Cherry Tomato Salad

You can never have too many main course recipes, so give Parmesan Chicken with Cherry Tomato Salad a try. One portion of this dish contains around 71g of protein, 47g of fat, and a total of 1047 calories. This recipe serves 4 and costs $3.83 per serving. A couple people made this recipe, and 93 would say it hit the spot. A mixture of olive oil, parmesan cheese, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cookie Monster Cooking. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. Parmesan Chicken Paillards with Cherry Tomato Sauce, Parmesan Chicken with Arugula Salad and Tomato Vinaigrette, and Cherry Tomato Bruschetta with Parmesan Cheese are very similar to this recipe.

Servings: 4

 

Ingredients:

¼ cup packed basil leaves, chopped

1 pint cherry (or grape) tomatoes, halved or quartered depending on size

4 thin-cut chicken breasts

2 large eggs, lightly beaten

½ cup all-purpose flour

1 clove garlic, minced

7 tablespoons olive oil, divided

¾ cup panko

¾ cup shredded Parmesan cheese

salt and pepper, to taste

Equipment:

bowl

frying pan

paper towels

Cooking instruction summary:

In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).Place a large skillet over medium heat. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink. Transfer the breasts to a paper towel lined plate. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.To serve, spoon some of the tomato salad over each chicken breast.

 

Step by step:


1. In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.

2. Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).

3. Place a large skillet over medium heat.

4. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink.

5. Transfer the breasts to a paper towel lined plate.

6. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.To serve, spoon some of the tomato salad over each chicken breast.


Nutrition Information:

Quickview
1042k Calories
70g Protein
46g Total Fat
81g Carbs
36% Health Score
Limit These
Calories
1042k
52%

Fat
46g
71%

  Saturated Fat
10g
66%

Carbohydrates
81g
27%

  Sugar
6g
7%

Cholesterol
250mg
83%

Sodium
1686mg
73%

Get Enough Of These
Protein
70g
141%

Selenium
120µg
173%

Vitamin B3
29mg
148%

Vitamin B6
1mg
92%

Phosphorus
916mg
92%

Vitamin B1
0.98mg
65%

Folate
209µg
52%

Manganese
0.87mg
43%

Vitamin B2
0.69mg
40%

Vitamin B5
4mg
40%

Calcium
400mg
40%

Iron
6mg
38%

Potassium
1115mg
32%

Vitamin E
4mg
30%

Magnesium
103mg
26%

Vitamin K
26µg
25%

Zinc
3mg
21%

Vitamin B12
0.94µg
16%

Fiber
3g
15%

Copper
0.27mg
14%

Vitamin A
428IU
9%

Vitamin D
0.82µg
5%

Vitamin C
3mg
4%

covered percent of daily need
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