Parmesan Chicken Paillards With Cherry Tomato Sauce

Total Time
Prep 20 mins
Cook 15 mins

This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.

Ingredients Nutrition


  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 a small heavy skillet.
  2. Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
  3. Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
  4. Heat 1 teaspoons 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 oil and chicken breast halves.
  5. Remove from pan; keep warm.
  6. Carefully wipe any browned bits from the pan using a paper towel.
  7. Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
Most Helpful

5 5

Excellant chicken! We loved it and will be making it often. the cherry tomato sauce was lovely, I had to use red wine vinegar, had no sherry vinegar. Thanks for posting!

4 5

A delicious chicken dish. Perfect for spring and summer. It tastes so much fresher than a traditional chicken parmesan and is lighter and tastier. One suggestion on the directions: I did dip the chicken in the cheese/flour mixture on both sides--I like the crustiness. If the intention really is to dredge just one side, more emphasis on that would be good. In all, quick and easy to make...I recommend it highly.