Wednesday, January 21, 2009

Parmesan Chicken With Cherry Tomato Sauce

Last night I made a new recipe I found on Cooking Light. It was delicious! One I will most certainly make again.

Parmesan Chicken Paillards with Cherry Tomato Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon sherry vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano
Place each 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 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Heat 1 teaspoon 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 remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.

Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.


ordinarymother said...

sounds yummy. I'm on the lookout for new recipes. I've been in a rut for a while. thanks for posting it.

Briana Almengor said...

I love Cooking Light. Every recipe I have ever tried from there has been a winner. I used to have a subscription, but it ran out. Thanks for posting. I haven't tried this one yet, but it looks good.