This is the first recipe I have ever made that I felt super proud of afterwards. I’ve had meals turn out good, but this one was superb. Beyond my expectations.
And my husband ate about 3/4 of it and just kept eating, which is an amazing sign.
It’s called chicken “parmesan” but it’s definitely not a traditional recipe with sauce. It uses whole grape tomatoes in lieu of tomato sauce and it was fantastic!
Easy. tasty and unique twist on chicken parmesan.
- 1/4 cup all-purpose flour (I used organic pastry flour)
- 2 1/2 tsp salt-free Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 pint grape tomatoes
- 2 cloves of minced garlic
- 2 1/2 oz sliced part-skim mozzarella
- Whisk together flour, 2 tsp of the Italian seasoning, and 1/4 tsp each salt and black pepper.
- Coat chicken with flour & seasoning mixture.
- Heat oil in large broiler-safe nonstick skillet over medium-high heat. Of course I’m a big fan of cast iron.
- Add chicken and brown, turning, until golden and cooked through, 4 to 6 minutes. Transfer to plate.
- Heat broiler.
- Add tomatoes and remaining 1/2 tsp Italian seasoning to skillet. Cook, stirring, until tomatoes are broken down and becoming saucy, about 6 minutes.
- Add garlic and cook 1 minute longer.
- Remove pan from heat, place chicken into sauce, and top with cheese.
- Broil chicken 6″ from heat until cheese is golden, about 2 minutes.
The original recipe called for 1/4 C fresh basil leaves as garnish after broiling. I didn’t have any and left them out.
The original recipe also called for 3 pt of grape tomatoes, but that seemed like too much so I cut down to 1 pt but you can certainly add more.
My husband said, and I quote “we are definitely adding this recipe to the list of things to make again.”
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