Parmesan Chicken with Tomato Basil Salad
Elevate your dinner table with this irresistible recipe for Parmesan Chicken paired with a vibrant Tomato Basil Salad. Perfectly seasoned chicken breasts are coated in a crispy blend of golden Panko breadcrumbs and tangy Parmesan cheese, then pan-seared and oven-baked for ultimate juiciness and crunch. Served alongside a refreshing salad of sweet cherry tomatoes, fragrant fresh basil, and a tangy balsamic vinaigrette, this dish is a celebration of bold flavors and wholesome ingredients. Ready in just 40 minutes, it’s an ideal choice for busy weeknights or casual entertaining. With its combination of crispy texture and summery freshness, this recipe for parmesan-crusted chicken and tomato basil salad is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 2 cups Cherry tomatoes, halved
- 0.5 cup Fresh basil leaves, chopped
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of parchment paper or plastic wrap and pound them with a meat mallet until evenly thick (about 1/2 inch).
Season both sides of the chicken with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in the flour, shaking off excess. Then dip it into the beaten eggs, and finally coat it in the Panko-Parmesan mixture, pressing gently to adhere.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Cook each chicken breast for 2-3 minutes per side, until golden brown. Transfer the chicken to a baking sheet.
Bake the chicken in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the tomato basil salad. In a mixing bowl, combine cherry tomatoes, chopped basil, balsamic vinegar, extra virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss well to coat.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the Parmesan chicken with a generous portion of the tomato basil salad on the side. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
