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
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