Saturday, February 5, 2011

Quick Chicken Parmesan with Fresh Tomato Relish and Pesto Pasta

Chicken Parmesan:
2/3 cup panko bread crumbs
1/3 cup grated Parmesan
1/2 cup all-purpose flour
2 eggs, beaten
4 boneless, skinless chicken breasts, trimmed and pounded 1/40inch thick
salt and black pepper
3 tbsp. olive oil, divided
1/2 cup shredded fresh mozzarella
1 cup chopped cherry tomatoes
2 tbsp. chopped fresh basil
1tbsp. red wine vinegar
1 tsp. tomato paste

Preheat oven to 450
Combine panko and Parmesan.  Place panko mixture, flour, and eggs separately in three shallow dishes. cut each chicken breast in half; season with salt and pepper.  Dredge cutlets in flour, egg and panko mixture.
Heat 2 Tbsp. oil in a large saute pan over medium-high heat.  Saute chicken until golden, 2-3 minutes per side.
Remove cutlets to a baking sheet; top each with 1 tbsp. mozzarella.  Cook cutlets in oven until cheese melts and chicken is cooked through, about 5 minutes.
Combine tomatoes, basil, vinegar, tomato paste, and the remaining oil for relish in a bowl; season with salt and pepper.
Serve chicken over pesto pasta, topped with relish.

Pesto Pasta:
Pasta (about half a box)
3/4 cup homemade or purchased basil pesto
1 tbsp. lemon juice

Cook pasta according to package directions drain
Toss together drained hot pasta, pesto, and lemon juice in a large bowl.  Serve immediately.  

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