Parmesan Chicken with Cherry Tomato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 lb boneless, skinless chicken thighs or breasts (around 6 pieces)
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup shredded parmesan cheese
  • 7 tablespoons olive oil
  • 12 oz cherry tomatoes, quartered
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh basil
  • Salt and pepper
Instructions
  1. Spread flour on shallow dish. Beat eggs in second shallow dish. Combine breadcrumbs and cheese in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one chicken piece at a time, dredge chicken in flour, dip in egg, then coat with breadcrumbs mixture, pressing gently to adhere.
  2. Heat 3 tablespoons oil in 12-inch non-stick skillet over medium heat. Cook three chicken pieces until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with the 3 tablespoons oil and remaining chicken.
  3. Transfer browned chicken pieces on a baking sheet lined with foil. Bake at 350°F for 20-25 minutes or until chicken are cooked.
  4. Meanwhile, toss tomatoes, garlic, basil and remaining 1 tablespoon oil together in a bowl and season with salt and pepper to taste. Transfer chicken pieces to individual plates and top with cherry tomato mixture.
  5. Serve and enjoy!
Notes
Recipe adapted from”America’s Test Kitchen- The Best Simple Recipes”.
Recipe by Salu Salo Recipes at https://salu-salo.com/parmesan-chicken-with-cherry-tomato-salad/