Chicken Parm with Cherry-Tomato Sauce

Name: Chicken Parm with Cherry-Tomato Sauce
Ingredients: 1 1/4 cups panko breadcrumbs; 3/4 cup grated Parmesan; 1 egg; 4 chicken cutlets (about 4 oz. each); 4 tbsp. olive oil; 4 slices provolone; 12 oz. cherry tomatoes; 1/2 cup red (sun-dried tomato) pesto; 2 cloves garlic, finely chopped; 1/2 cup sliced fresh basil

You've never had chicken parmesan quite like this before.

Author:: Rachael Ray Every Day
Publish date:: Oct 5, 2018

chicken parm with blistered tomato sauce 1018 — Photography by Christopher Testani

Recipe by Sarah Tenaglia


Start to Finish: 25 minutes	Servings: 4

Ingredients

1 1/4 cups panko breadcrumbs
3/4 cup grated Parmesan
1 egg
4 chicken cutlets (about 4 oz. each)
4 tbsp. olive oil
4 slices provolone
12 oz. cherry tomatoes
1/2 cup red (sun-dried tomato) pesto
2 cloves garlic, finely chopped
1/2 cup sliced fresh basil

Preparation

In shallow bowl, stir panko and Parmesan; season. In another bowl, beat egg. Coat chicken in egg, then panko mixture. In nonstick skillet, fry chicken in oil over medium-high until cooked through, 3 minutes per side. Top with provolone. Transfer chicken to plates. In skillet, cook tomatoes with pesto over high until blistered, 4 minutes. Add 1/3 cup water and garlic. Cook until warmed; season. Serve chicken with sauce. Garnish with basil.