Hands-on Time
16 Mins
Total Time
1 Hour 12 Mins
Yield
Serves 4 (serving size: 1 cutlet and 1 1/2 tablespoons sauce)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine tomatoes and 1 tablespoon oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375° for 35 minutes or until browned.

Step 3

Increase oven temperature to 425°.

Step 4

Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook 5 minutes. Add garlic; cook 1 minute. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 minutes or until liquid almost evaporates.

Step 5

Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.

Step 6

Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of Parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of Parmesan cheese in another dish. Dredge cutlets in panko mixture.

Step 7

Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 15 minutes or until chicken is done.

Step 8

Preheat broiler to high.

Step 9

Top each cutlet with 2 tablespoons tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 minutes or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

Ratings & Reviews