Chicken Parmesan topped with Oven Roasted Cherry Tomatoes


Chicken Parmesan


  • Boneless, skinless chicken breasts
  • sea salt & coarse ground black pepper
  • flour
  • egg – beaten
  • Italian bread crumbs
  • peanut oil
  • fresh mozzarella – sliced
  • Parmesano Regianno – grated

Place chicken breasts into a ziploc bag, use a meat tenderizer to pound into a uniform thickness. Set up a breading station as shown below – one for flour, mixed with salt and pepper, one for beaten egg, one for italian bread crumbs.


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Dredge the chicken in the flour mixture, shake off excess. Then dip into egg, then into the Italian bread crumbs.


Heat an electric fry pan, pour in peanut oil – enough to cover the bottom and with a depth of 1/4 inch. When heated to 400 degrees, place the chicken in the oil.  Flip after a few minutes, when the coating is browning.

Remove chicken and place onto a broiler pan, top with slices of fresh mozzarella. Turn your oven to BROIL.


Place under the broiler for 3-4 minutes until the cheese is melting.  Remove and plate with the Oven Roasted Cherry Tomatoes (see recipe below), Parmesano Regianno and fresh flat leaf parsley.


Oven Roasted Cherry Tomatoes

  • Cherry Tomatoes
  • Extra Virgin Olive Oil
  • salt, pepper, garlic seasoning (I use The Melting Pot Garlic & Wine Seasoning)

Heat oven to 400 degrees.  Place cherry tomatoes into a cast iron skillet (or oven safe pan), drizzle olive oil over top, add salt, pepper and garlic seasoning to taste.  Place in oven for 10-15 minutes until the tomatoes burst.  Serve hot, spooning over the Chicken Parmesan.  These are also excellent tossed with pasta.

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