Who doesn’t love a great chicken parmesan? Well bring a restaurant style chicken parmesan into your kitchen with this recipe!
Chicken Parmesan with Roasted Tomatoes is an amazing way to make chicken parmesan because it comes with a savory roasted tomato sauce!
This is a great recipe to serve on any weeknight that your guests and family will love. Surprise them with a parmesan infused breading.
Chicken Parmesan, which hails from Southern Italy is traditionally thin, breaded and lightly fried chicken breast smothered with cheeses, vegetables and sauce. Instead of throwing a slab of mozzarella on the top, I used Parmesan and incorporated it right into the breading.
Parmesan fries up to a crunchy crust with a nutty flavor, so a dab of nutmeg helps amplify the flavor. To top, I used a roasted tomato sauce seasoned with basil and olive oil. Slow roasting vegetables brings out a unique smokey flavor that can not be achieved by a mere baking or stewing.
I serve mine over a bed of arugula, an idea I borrowed off of a famous underground (literally) Italian joint in Atlantic City called Chef Vola’s.
I rarely order chicken out, but their Chicken Milanese is a force to be reckoned with. I don’t gamble and don’t care for most of the things in AC, but I’ll make the trip if bribed with a spa day and Chef Vola’s.
This is my small way of bringing chef back home with me.
Check out these other easy chicken recipes:
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Chicken Parmesan with Roasted Tomatoes
- Preheat oven to 300 degrees.
- Cut tomatoes in half, remove woody stem and using your fingers, push out pulp and seeds.
- Line a large rimmed baking sheet with aluminum foil. Toss whole garlic cloves and tomatoes with light extra virgin olive, kosher salt and white pepper. Spread in a single layer on baking sheet.
- Roast for 60 minutes, opening the door every 10 minutes to release built up condensation.
- Dice tomatoes and transfer whole garlic cloves, basil and remaining liquid in the baking sheet to an airtight plastic container. Set aside.
- Lower oven temperature to 200, just warm.
- Place one chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with remaining breasts. If necessary, cut in half to make cooking more manageable. This really just depends on the size of your chicken breast.
- Grab 3 shallow dishes or pie plates. In bowl #1, mix flour, nutmeg and season with salt and pepper. In bowl #2, beat two eggs. In bowl #3, mix bread crumbs and Parmesan cheese.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in large frying pan over medium-high heat.
- Working briskly, dredge chicken in flour mixture, then egg mixture and finally bread crumb mixture. Pressing bread crumbs into the breast.
- Place into hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on a paper towel lined jelly roll pan and place into the oven to keep hot.
- Continue with remaining breasts. If the frying pan gets dry, melt an additional 1 tablespoon butter and 1 tablespoon olive oil. The liquid will absorb into the breading (adding flavor!).
- Place completed chicken breasts into the oven while you continue to fry. When complete, remove from oven.
- Plate chicken and top with roasted tomatoes and garlic.
- If you tried this recipe, come back and let us know how it was!