s PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE ****
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s PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE ****
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Ingredients
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Instructions *** 7-5-20 very good *** Yield 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture) By LIA HUBER March 2007 RECIPE BY COOKING LIGHT Paillards are boneless, skinless chicken breasts pounded flat and sautéed. A crust of Parmesan adds flavor. The sauce combines savory marinara sauce (which Aaron loves) with the freshness of cherry tomatoes. Serve with green beans and orzo with parsley. Ingredients 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 Nutritional Information How to Make It Step 1 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. Step 2 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. Step 3 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. Step 4 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 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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