Chicken Parmigiana with Roasted Tomato Sauce
Spicy Roasted Broccoli
Ingredients
- 2 pints grape tomatoes, halved
- 3 cloves garlic, minced
- 6 Tbsp olive oil, divided
- 2 lb boneless, skinless chicken breasts
- 2 large eggs
- 1½ cups Italian-seasoned breadcrumbs
- ½ cup shredded Parmesan cheese, finely chopped
- 6 slices mozzarella cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400°F. Toss together tomatoes, garlic, and 2 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 eggs 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 batches, in 2 Tbsp hot oil per batch in a large 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 among 6 plates; spoon roasted tomatoes over chicken, and sprinkle with basil.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss all ingredients on a large rimmed baking sheet. Bake 10 minutes or until broccoli is browned and tender.
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