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.


IMG_6956 2

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.

Green Beans with Cherry Tomatoes

  • Fresh green beans, trimmed
  • Cherry Tomatoes, cut in half
  • Sweet white onion, chopped
  • Olive oil
  • Finely shredded cheese
  • Salt, pepper & seasoning blend ( I like Trader Joes 21 Seasoning Salute or Melting Pot’s Garlic Wine Seasoning)

Trim green beans, place in steamer basket. Steam on high for 4-5 minutes, remove from heat. In a separate pan, drizzle oil and sauté onions until carmelized. Add tomatoes and sauté for 2-3 minutes. Season with salt, pepper and seasoning. Place beans into serving bowl, sprinkle with cheese, add tomatoes and onion, add more cheese and serve.

Volunteer Tomatoes!

Since the first warm days of spring, I noticed the beginnings of “volunteer” cherry tomato plants growing between our 9 foot tall white privacy fence and behind our gas grill.  As weeks have passed and many a hot, sultry day with ample rainfall, the plants have flourished beyond anything I’ve ever actually planted. The plants are full, lush and easily 4-5 feet tall, loaded heavy with tomatoes.

So pretty.
Week upon week, I’ve been waiting to see some red ones. As of a few days ago, I could see these beauties.
The ones closer to sunlight are still coming on strong but are very green.

I call them “volunteers” as they self-sprouted from the remnants of last years semi-successful, “cherry tomatoes in a big pot” container-gardening project.  Apparently, Mother Nature is a better vegetable gardener than I and liked this rather random, protected spot better. My “volunteer” cilantro is also coming up here with abandon.

As of today, I grabbed my colander and perching cautiously on the edge of the deck (trying not to take a header into the garden), I picked these beautifully ripened gems!


Much to my surprise, next to the jacuzzi, where last year’s grape tomatoes were growing in a pot, I have three very hearty grape tomato plants which are growing through the cracks in between my patio pavers.  Here’s proof!

These are still very green and many more blooms are on the plant.
I found a small trellis, put it into the pot (formerly from my “gone to seed” cilantro) and set it in front of the volunteers, giving the plants something to climb.
And right in the midst of the grape tomatoes, up pops a white snapdragon volunteer. You can see the yellow blossoms behind it – more grape tomatoes to come!