Stovetop Chicken Parmesan

Serves 4
Time 45 min
Stovetop Chicken Parmesan

This quick, delicious meal is perfect served over spaghetti or angel hair pasta with a side salad. Substitute eggplant for the chicken for a vegetarian option.

Ingredients

    3 tablespoonsextra-virgin olive oil, divided
    2 cupscherry tomatoes, halved
    1/2 cupbasil, chopped
    2 mediumshallots, sliced
    1/2 teaspoonfine sea salt, divided
    1/2 cupdry whole wheat bread crumbs
    1/4 cupgrated Parmesan cheese, divided
    4skinless, boneless chicken breast cutlets
    1/2 teaspoonground black pepper, divided

Exclusively for Prime members in select ZIP codes.

Method

Heat 1 tablespoon of the oil in a skillet over medium heat.


Add tomatoes, basil, shallots, 1/4 teaspoon salt and 1/4 teaspoon pepper and simmer for 10 minutes, stirring often and breaking the tomato halves up with a spoon.


Remove from the heat and set aside.


Meanwhile, mix bread crumbs with 2 tablespoons of the Parmesan cheese on a plate.


Add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.


Coat each chicken cutlet with bread crumb mixture and transfer to a large plate.


In a second skillet, heat remaining 2 tablespoons oil over medium heat.


Add chicken and cook about 5 to 6 minutes on each side, until browned and cooked through.


Spoon some of the tomato sauce over each cutlet, then sprinkle with remaining 2 tablespoons cheese.


Cover and let the cheese melt for a couple of minutes before serving.

Nutritional Info

Serving Size

Calories

330

Total Fat

14g

Saturated Fat

3g

Cholesterol

70mg

Sodium

330mg

Total Carbohydrate

17g

Dietary Fiber

2g

Total Sugars

4g

Protein

31g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.