Chicken Parm and Blistered-Tomato Sauce

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 1 1/4 cups panko
  • 3/4 cup grated Parmesan
  • 1 egg
  • 4 chicken cutlets
  • 4 tbsp. olive oil
  • 4 slices provolone
  • 12 oz. cherry tomatoes
  • 1/2 cup red (sun-dried tomato) pesto
  • 2 garlic cloves, finely chopped
  • 1/2 cup sliced fresh basil

Directions

  1. In a shallow bowl, stir panko and Parmesan; season. In another bowl, beat egg. Coat chicken in egg, then panko mixture. In nonstick skillet, fry chicken in oil over medium-high until cooked through, 3 minutes per side. Top with provolone. Transfer chicken to plates. In skillet, cook tomatoes with pesto over high until blistered, 4 minutes. Add 1/3 cup water and garlic. Cook until warmed; season. Serve chicken with sauce. Garnish with basil.

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