Parmesan Chicken Paillards with Cherry Tomato Sauce
Photo: Randy Mayor; Styling: Leigh Ann Ross
Paillards are boneless, skinless chicken breasts pounded flat and sautéed. A crust of Parmesan adds flavor. The sauce combines savory marinara sauce (which Aaron loves) with the freshness of cherry tomatoes. Serve with green beans and orzo with parsley.
How to Make It
Step 1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
Step 2
Heat 1 teaspoon 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 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
Step 3
Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
Step 4
Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $ -Karen MacNeil
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mousesmom's Review
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a2sarah's Review
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Gtenhoopen's Review
This is a wonderful recipe. Easy to make with readily available ingredients.
JimMarltonNJ's Review
My wife prepared this and it was excellent.
deananoelle's Review
This recipe was really delicious. Loved that I had all the ingredients in the house. Quick to prepare and really flavorful. Light, fresh, healthy, easy to prepare, and delicious...my favorite kind of recipe. Yum! Will definitely keep this one in the rotation.
LindaGil's Review
I would make this more than 4 stars but not quite 5 - it tasted soooo delicious and seemed much fancier than it actually is. The parm addded a nice crust to the chicken and the tomatoes took on an almost smokey flavor when melded with the browned chicken from the pan. Out of necessity I substituted white wine for the broth and tomatoes on the vine for cherry tomatoes. Delicious! I had a plain ole box of pastaroni with this and broccoli.
user's Review
This recipe was rather unremarkable in my opinion, although my husband thought it was good. For that reason, I may make it again.
CBH200's Review
Next time I would double the broth and vinegar. I would serve it with couscous instead of orzo.
bjs1414's Review
LOVED IT. I would coat both sides of th chicken with the parm coating next time. Used cherry tomatoes from my garden...lovely! I will definitely make this again. I used thinly cut chicken breasts so I did not have to pound.
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Ramonalite's Review