Pan Fried Chicken and Ham Parmesan With Sauteed Grape Tomatoes

From Southern Living mag February 2009.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless skinless chicken breasts
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  large egg
• 1⁄4 cup all-purpose flour
• 2⁄3 cup  Italian seasoned breadcrumbs
• 2  tablespoons olive oil
• 8  thinly sliced smoked deli ham slices (about 1/4 lb.)
• 4  ounces fresh mozzarella cheese (4 slices)

• Sauteed Grape Tomatoes

• 1  pint grape tomatoes, halved
• 1  tablespoon light brown sugar
• 3  tablespoons  balsamic vinegar
• 1⁄4 teaspoon salt
• 1  teaspoon olive oil
• 2  tablespoons  thinly sliced fresh basil

Directions

1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 tablespoons water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.
4. Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
5. Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 teaspoons salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 minute.
6. Sauteed Grape Tomatoes: Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.