Parmesan Chicken Paillards With Cherry Tomato Sauce

"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."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by BarbryT photo by BarbryT
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.
  • Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
  • Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
  • 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.
  • Remove from pan; keep warm.
  • Carefully wipe any browned bits from the pan using a paper towel.
  • 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.

Questions & Replies

  1. What is in the picture as a side? Or what would be suggested as a side?
     
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Reviews

  1. 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!
     
  2. 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.
     
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RECIPE SUBMITTED BY

I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley. I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports. When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> "My motivation to cook is that I'm always hungry." -Jacques Pepin
 
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