PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE
This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.
Provided by ksduffster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
- Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
- Heat 1 teaspoons 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 oil and chicken breast halves.
- Remove from pan; keep warm.
- Carefully wipe any browned bits from the pan using a paper towel.
- Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1
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