Thursday, April 30, 2009

Parmesan Chicken Paillards with Cherry Tomato Sauce

I'm not into breaded chicken, but chicken crusted in Parmesan? That I can get behind! This was a very simple and tasty weeknight meal and kept surprisingly well as reheated leftovers. The only real substitution we made was using red wine vinegar in place of the sherry vinegar since the only sherry vinegar we could find in the entire valley was $14 a bottle. Ridonculous! Still tasted great to me. Serve with a simple side salad.

Parmesan Chicken Paillards with Cherry Tomato Sauce

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.

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon sherry vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano

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.

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.

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.

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), $20. -Karen MacNeil

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)

CALORIES 264 (20% from fat); FAT 5.9g (sat 1.8g,mono 2.6g,poly 0.9g); IRON 1.6mg; CHOLESTEROL 102mg; CALCIUM 95mg; CARBOHYDRATE 7.4g; SODIUM 504mg; PROTEIN 42.6g; FIBER 1.3g

Cooking Light, MARCH 2007

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