Parmesan Chicken Paillards with Cherry Tomato Sauce

Name: Parmesan Chicken Paillards with Cherry Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 473 milliliters quartered cherry tomatoes; 59 milliliters fat-free, less-sodium chicken broth; 1 Tbsp all-purpose flour; 1 teaspoons kosher salt, divided; 2 teaspoons olive oil, divided; 118 milliliters finely chopped onion; 1 teaspoons dried oregano; 59 milliliters grated Parmesan cheese; 1 Tbsp sherry vinegar; 680 grams skinless, boneless chicken breast halves

You can never have too many main course recipes, so give Parmesan Chicken Paillards with Cherry Tomato Sauce a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 267 calories, 40g of protein, and 8g of fat each. Head to the store and pick up sherry vinegar, oregano, parmesan cheese, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Ingredients you will need

Chicken Breast

Cheese

All Purpose Flour

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast Halves

Cheese

Cooking Oil

Remove from pan; keep warm.

Equipment you will use

Frying Pan

Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add onion; saut 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates.

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Vinegar

Broth

Onion

Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.

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Tomato

Oregano

Pepper

Salt

Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $ -Karen MacNeil

Ingredients you will need

Chicken Breast

Wine