Tomato-Topped Chicken Parmesan
The chicken can be coated and stored in the refrigerator for up to 8 hours before baking.
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh basil leaves
  • 2 scallions, thinly sliced
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup plain dried bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves (about 5 ounces each)
  • 1 tablespoon olive oil

1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

2. In medium bowl, combine tomatoes, basil, scallions, and 1/4 teaspoon of salt and set aside.

3. In shallow dish, beat egg and 1 tablespoon water until foamy. On plate, combine bread crumbs, Parmesan, and remaining 1/4 teaspoon of salt.

4. Dip chicken into egg, then into crumb mixture, gently pressing crumbs into chicken. Place chicken on prepared baking sheet, drizzle with oil, and bake for 12 minutes, or until chicken is crisp, golden, and cooked through.

5. To serve, divide chicken among 4 serving plates and spoon tomato-basil mixture on top.

Nutritional Information
Per serving: 291 calories, 11g total fat, 3.5g saturated fat, 5.1g monounsaturated fat, 1.4g polyunsaturated fat, 1.2g dietary fiber, 35g protein, 11g carbohydrate, 138mg cholesterol, 612mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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