Parmesan Chicken Paillards With Cherry Tomato Sauce

READY IN: 35mins
Derf
Recipe by ksduffster

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.

Top Review by Derf

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!

Ingredients Nutrition

Directions

  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.

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