Chicken Parmigiana with Roasted Tomato Sauce
Spicy Roasted Broccoli
Ingredients
- 1 pint grape tomatoes, halved
- 2 cloves garlic, minced
- 3 Tbsp olive oil, divided
- ¾ lb boneless, skinless chicken breasts
- 1 large egg
- ¾ cup Italian-seasoned breadcrumbs
- ¼ cup shredded Parmesan cheese, finely chopped
- 2 slices mozzarella cheese
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 400°F. Toss together tomatoes, garlic, and 1 Tbsp oil on a rimmed baking sheet. Bake 30 to 45 minutes or until tomatoes are lightly browned and tender.
- Meanwhile, cut chicken in half crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Beat egg lightly in a shallow bowl. Stir together breadcrumbs and Parmesan in a second shallow bowl. Dip chicken in egg, letting excess drip off. Dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken in 2 Tbsp hot oil in a nonstick skillet over medium heat 4 to 5 minutes per side or until done. Top each piece with 1 slice mozzarella; let stand until melted.
- Divide chicken between 2 plates; spoon roasted tomatoes over chicken, and sprinkle with basil.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss all ingredients on a rimmed baking sheet. Bake 10 minutes or until broccoli is browned and tender.
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