Oven-Roasted Tomato-Chicken Parmesan

Oven-Roasted Tomato-Chicken Parmesan

1-hour 15-Minute recipe Serves 4
A fresh take on the traditional Oven-Roasted Chicken Parmesan - same great taste, new technique.
1-hour 15-Minute recipe Serves 4


4 cloves
2 tbsp
3/4 cup
1/4 cup


Prep: 25-minute | Cook: 50-minute
  • 1

    Heat oven to 400ºF. Combine tomatoes, shallots, garlic and 1 Tbsp. oil; spread onto parchment-covered rimmed baking sheet. Bake 25 min., stirring after 15 min. Remove from oven. Increase oven temp to 425ºF. Place flour in pie plate or shallow dish. Beat egg in separate pie plate. Mix panko crumbs, Parmesan and remaining oil in third pie plate. Coat chicken with flour, then dip in egg, then crumb mixture, turning to evenly coat both sides of each breast. Lightly press crumb mixture into chicken to secure; place on wire rack sprayed with cooking spray. Place wire rack on baking sheet. Bake 20 to 25 min. or until chicken is done (170ºF). Top with tomato mixture and shredded cheese; bake 5 min. or until heated through. Sprinkle with basil.

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Last updated: October 27th, 2020

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