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

Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.

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

Light, Fresh, Healthy!

June 17, 2015
Husband loved it!  Tasty, but not overwhelming or heavy!  Will make on a regular basis for sure!!!

tnwalsh's Review

June 14, 2014
We really liked this but thought the sauce a bit bland. Will roast the tomatoes longer and add whole garlic cloves and some peppers next time, as well as a few more herbs at the end.

Megandig's Review

April 20, 2014
This does have a lot of steps but it is worth everyone of them! I do not have wire racks so I used a broiler pan and they turned out just fine.

daneanp's Review

April 01, 2014
This is an amazing meal and the entire family loved it. I could not find whole wheat panko, so just substituted regular panko. It is definitely a dish better suited to the weekend - not that it is difficult, just that there are many steps and lots of dishes. But it is worth it. I served it with extra thin spaghetti noodles tossed with some garlic butter and a tossed green salad. Very filling. Everyone practically licked the plates.

lisac20's Review

February 06, 2014
This was a great lighter and fresher take on a usually very heavy dish. It was really good! We'll definitely make this again, but next time, I think I'll make the tomatoes a little more in advance to cut down on prep time.

prithy3's Review

January 16, 2014
This was absolutely delicious! I will definitely be making this again!

lyssa13's Review

December 12, 2013

demopo's Review

November 05, 2013
This was really tasty, but too involved for a weeknight dinner....too many pans and steps. In the future, I would split the steps so that at dinner time, all there is to do is bake the chicken then top and broil it. I couldn't find whole-wheat panko, used Italian-style regular.

bhbielen's Review

October 21, 2013
This was very easy to make and tasted great.

Newtubaboy's Review

October 18, 2013
This was... SO... Good. The sauce was so different and tasty. I loved it.