Rating: 4.5 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 16

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.

Sidney Fry, MS, RD
Recipe by Cooking Light October 2013

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
16 mins
total:
1 hr 12 mins
Yield:
Serves 4 (serving size: 1 cutlet and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • Increase oven temperature to 425°.

  • 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.

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

  • 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.

  • 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.

  • Preheat broiler to high.

  • 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.

Nutrition Facts

391 calories; fat 19.6g; saturated fat 5.4g; mono fat 8.5g; poly fat 2.5g; protein 34.2g; carbohydrates 16.1g; fiber 2.9g; cholesterol 94mg; iron 1.6mg; sodium 594mg; calcium 162mg.
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