Excellent - i'd serve to company for a healthy dinner - made almost exactly as indicated was able to dredge both sides - i pounded thin about 1/4 inch and with the pan hot turned at 4 mins - substitited champagne vinegar for the sherry vinegar (because we were hungry and i couldn't find it quickly) worked like a charm - this was quick to make - great week night dinner.
This is a wonderful recipe. Easy to make with readily available ingredients.
My wife prepared this and it was excellent.
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.
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.
This recipe was rather unremarkable in my opinion, although my husband thought it was good. For that reason, I may make it again.
Next time I would double the broth and vinegar. I would serve it with couscous instead of orzo.
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.
It is an amazing receipe. I did let the Tomatoes cook a bit longer to kind of "wilt". Amazing!
I hardly ever take the time to write a review, even though I use them almost daily in my menu preparation! But this dish was actually THAT GOOD that I took the time to register just to tell you about it. I only had a few small changes. I used organic chicken tenders instead of the flattened breasts. I also had awesome cherry tomatoes from Whole Foods - well worth the money. And it is winter right now but they were very good. I only had 1 cup worth so I added about 2/3 a cup of canned diced tomatoes with garlic and olive oil. I didn't have sherry vinegar so I used red wine and it was awesome. My husband even raved about it like crazy. We made it with roasted red potatoes with rosemary and parmesean and a salad - YUM!
This is an amazing recipe. It was so flavorful and delicious that I would eat it every night for dinner. I paired it with a nice garden salad and some whole wheat thin spaghetti. A divine recipe. I am so impressed by Cooking Light and all their recipes. This one rocks. Easy and delish!