SPEEDY CHICKEN PARM

Speedy Chicken Parm image

Provided by Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 cup Israeli couscous
1 1/2 cups low-sodium chicken broth
1 to 2 boneless skinless chicken breasts (225 to 450 grams/8 ounces to 1 pound)
1 egg
2 tablespoons mayonnaise
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup ground Parmigiano-Reggiano cheese, plus more for serving
1/2 cup plain breadcrumbs
3 to 4 tablespoons olive oil
1 tablespoon olive oil
2 cups cherry tomatoes, halved
Kosher salt
Freshly ground black pepper
1 garlic clove, thinly sliced
1/4 cup roughly chopped fresh basil, plus more for serving
1 to 2 teaspoons red wine vinegar

Steps:

For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.