Parmesan Chicken Paillards with Cherry Tomato Sauce

Parmesan Chicken Paillards with Cherry Tomato Sauce
Photo by Randy Mayor

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon all-purpose flour
  • ½ teaspoon dried oregano
  • ¼ cup grated Parmesan cheese
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil, divided
  • + 17 more ingredients
    • ½ teaspoon freshly ground black pepper, divided
    • ¼ cup fat-free, less-sodium chicken broth
    • ¼ cup grated Parmesan cheese
    • ½ teaspoon dried oregano
    • 2 cups quartered cherry tomatoes
    • ½ teaspoon kosher salt, divided
    • Cooking spray
    • 2 cups quartered cherry tomatoes
    • Cooking spray
    • ½ cup finely chopped onion
    • 1 tablespoon all-purpose flour
    • 2 teaspoons olive oil, divided
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 tablespoon sherry vinegar
    • 1 tablespoon sherry vinegar
    • ½ teaspoon kosher salt, divided
    • ½ cup finely chopped onion

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 hal...

View full recipe at My Recipes

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