Parmesan Chicken Paillards with Cherry Tomato Sauce

RacheBell

I made this for dinner, and it was soooooo good. I already put it in the database as a dinner, if anyone wants to see it. It's from the Cooking Light 2008 recipe book. Here goes the recipe:

4 (6oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup grated parmesan cheese
1 tbs all-purpose flour
2 tsps olive oil, divided
cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less sodium chicken broth
1 tbs sherry vinegar
2 cups quartered cherry tomatoes
1/2 tsp dried oregano


1. Place chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper, Combine cheese and flour in a shallow dish. .Dredge 1 side of each chicken breast half in cheese mixture.
2. Heat 1 tsp 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 1 tsp oil and remaining chicken breast halves. Remove from pan and keep warm
3. Coat pan with cooking spray. Add onion; saute 2 minutes. Sitr in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, oregano, 1/4 tsp salt, and 1/4 tsp pepper; cook 2 minutes.

Yields 5 servings (1 chicken breast half and 1/3 cup tomato mixture)



so good. I recommend everyone try it!

emilyfh

THANKS!!! this sounds really yummy and easy, will make this this week for sure. Emily :bigsmile: