Pan-Roasted Chicken with Fresh Tomato Sauce Recipe

Name: Pan-Roasted Chicken with Fresh Tomato Sauce
Prep time: 33 min
Cook time: 22 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 cups grape tomatoes, halved lengthwise; 1/2 cup chopped shallots; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 cup dry red wine; 1/3 cup all-purpose flour; 2 eggs, beaten; 2/3 cup Progresso™ Italian style panko crispy bread crumbs; 1/4 cup grated Parmesan cheese; 4 boneless skinless chicken breasts (1 1/2 lb); 1/4 cup chopped fresh basil leaves

Ingredients

3 tablespoons olive oil
2 cups grape tomatoes, halved lengthwise
1/2 cup chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry red wine
1/3 cup all-purpose flour
2 eggs, beaten
2/3 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup grated Parmesan cheese
4 boneless skinless chicken breasts (1 1/2 lb)
1/4 cup chopped fresh basil leaves

	PREP TIME 33m	COOK TIME 22m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Heat oven to 350°F. In 12-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 3 to 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 1 to 2 minutes longer or until wine is evaporated. Remove from heat; transfer to medium bowl. Wipe out skillet.
Place flour in shallow bowl. Places eggs in another shallow bowl. Mix bread crumbs and cheese in a third shallow bowl. Coat chicken in flour, then dip into eggs, letting excess drip back into bowl. Coat chicken in bread crumb mixture, pressing to adhere.
In same skillet, heat remaining 2 tablespoons oil over medium-high heat until hot. Cook chicken in oil 2 to 3 minutes or until bottom is browned. Turn chicken; transfer pan to oven. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Pour tomato mixture around chicken in pan; let stand 1 minute. Sprinkle with basil.
You don’t need to buy a special Italian wine for this dish – almost any red wine will do, from Pinot Noir to Cabernet. Up the flavor by trading a tablespoon of fresh oregano or marjoram for the 1/2 cup basil in this recipe.

Dinner