CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella image

Love these escalopes with cherry tomatoes, ricotta, and mozzarella.

Provided by jonjonmarante

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 45m

Yield 2

Number Of Ingredients 13

Previous Next

Ingredients

½ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
¼ cup cherry tomatoes, halved, or more to taste
3 medium shallots, sliced
¼ teaspoon taco seasoning, or to taste
2 tablespoons ricotta cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g