Crispy Parmesan Chicken Paillards with Savory Cherry Tomato Medley
Delight in the vibrant flavors of our Crispy Parmesan Chicken Paillards with Savory Cherry Tomato Medley! This dish brings the comforting essence of chicken parmesan with a healthier twist. The chicken is pounded to a perfect thinness, coated with a crispy parmesan crust, and served atop a bed of fresh, sautéed cherry tomatoes, onions, and herbs. The quick cooking method ensures that both the chicken and the sauce come together in 30 minutes, making it an ideal choice for busy weeknights. With minimal calories and maximum flavor, this dish will please both your palate and your waistline!
N/A
Servings
200
Calories
12
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (6 ounces each, pounded to 1/2 inch thickness)
kosher salt
1/2 (divided)
ground black pepper
1/2 (divided)
parmesan cheese
1/4 (grated)
all-purpose flour
1 (tablespoon)
olive oil
2 (teaspoons, divided)
cooking spray
as needed (for frying)
onion
1/2 (finely chopped (frozen and unthawed can be used))
chicken broth
1/4 (cup)
sherry wine vinegar
1 (tablespoon)
cherry tomatoes
2 (cups, quartered)
dried oregano
1/2 (teaspoon)
Instructions
1
Begin by placing each chicken breast half between two sheets of heavy-duty plastic wrap. Using a meat mallet or a small, heavy skillet, pound the chicken until it reaches a uniform thickness of about 1/2 inch.
2
Once pounded, season both sides of the chicken with 1/4 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper.
3
In a shallow dish, combine the grated parmesan cheese and all-purpose flour. Dredge one side of each chicken breast in the cheese mixture, ensuring an even coating.
4
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Carefully place two chicken breast halves in the skillet, cheese side down. Cook for about 4 minutes on each side, or until the chicken is cooked through and has a beautiful golden-brown color. Repeat this process with the remaining olive oil and chicken breasts, keeping them warm after cooking.
5
After removing the chicken from the skillet, use a paper towel to carefully wipe away any browned bits from the bottom of the pan.
6
Spray the pan lightly with cooking spray, then add the finely chopped onion. Sauté for approximately 2 minutes until the onion is tender and fragrant.
7
Add the chicken broth and sherry wine vinegar to the pan, cooking for about 1 minute until the liquid nearly evaporates.
8
Stir in the cherry tomatoes, along with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and dried oregano. Cook for an additional 2 minutes, until the tomatoes soften slightly but retain their shape.
9
Serve the sautéed cherry tomato medley over the warm chicken paillards, and enjoy this delicious and light meal!
Nutrition Information
5g
Fat
10g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Parmesan Chicken Paillards with Savory Cherry Tomato Medley.
How many calories are in this dish?
Each serving contains approximately 200 calories.
Is this a quick recipe to prepare?
Yes, the dish can be prepared in about 30 minutes, making it ideal for busy weeknights.
What is the protein content per serving?
This recipe provides 20 grams of protein per serving.
How thick should the chicken be pounded?
The chicken breast halves should be pounded to a uniform thickness of about 1/2 inch.
What ingredients make up the crispy coating?
The coating consists of a mixture of grated parmesan cheese and all-purpose flour.
Do I coat both sides of the chicken in the cheese mixture?
No, you should dredge only one side of each chicken breast in the parmesan and flour mixture.
How much fat is in this recipe?
This dish contains 5 grams of fat per serving.
What kind of tomatoes are used for the medley?
The recipe calls for 2 cups of quartered cherry tomatoes.
Can I use frozen onions for this dish?
Yes, you can use finely chopped frozen and unthawed onions.
What type of vinegar is used in the sauce?
The recipe uses 1 tablespoon of sherry wine vinegar.
How many carbohydrates are in a serving?
There are 10 grams of carbohydrates per serving.
How long should the chicken cook on each side?
The chicken should be cooked for about 4 minutes on each side until golden-brown and cooked through.
What is the recommended heat setting for the skillet?
The skillet should be heated over medium-high heat.
What herb is used to season the tomato medley?
Dried oregano is used to season the cherry tomato medley.
What should I do if there are browned bits in the pan after cooking the chicken?
You should use a paper towel to carefully wipe away any browned bits before proceeding with the onion.
What liquid is added to the pan to create the sauce?
Chicken broth and sherry wine vinegar are added to the pan.
How many chicken breast halves does this recipe require?
The recipe uses 4 boneless skinless chicken breast halves, approximately 6 ounces each.
When do I add the tomatoes to the pan?
The tomatoes are stirred in after the chicken broth and vinegar have nearly evaporated.
How long should the tomatoes cook?
Cook the tomatoes for about 2 minutes until they soften slightly but still retain their shape.
How much olive oil is needed in total?
A total of 2 teaspoons of olive oil is used, divided for cooking the chicken in batches.
Should the chicken be seasoned before dredging?
Yes, season both sides of the pounded chicken with salt and pepper before dredging in the cheese mixture.
Is this recipe considered healthy?
Yes, it is described as a healthier twist on chicken parmesan with minimal calories and fresh ingredients.
What tools can I use to pound the chicken?
You can use a meat mallet or a small, heavy skillet to pound the chicken.
What is the purpose of the plastic wrap when preparing the chicken?
Placing the chicken between sheets of plastic wrap prevents mess and sticking while pounding it thin.
Which side of the chicken goes into the pan first?
The chicken should be placed in the skillet cheese side down first.
How much chicken broth is used in the sauce?
The recipe calls for 1/4 cup of chicken broth.
How long should I sauté the onion?
Sauté the onion for approximately 2 minutes until it is tender and fragrant.
What is the total amount of kosher salt used?
The recipe uses a total of 1/2 teaspoon of kosher salt, divided between the chicken and the tomatoes.
Is this dish served with the tomatoes on top?
Yes, the sautéed cherry tomato medley is served over the warm chicken paillards.