Chicken Parmigiana with Cherry Tomatoes

Adapted from Radically Simple

This version of chicken parmigiana is nothing like you’ve had before. Instead of tomato sauce, it uses roasted cherry tomatoes. I also love that there is no tedious breading and frying! I stumbled across this recipe in Rozanne Gold’s terrific book, Radically Simple. I’ve used cherry tomatoes instead of grape and made a few other subtle changes to the method. A huge hit with everyone!

  • 1 large garlic clove, smashed
  • Kosher salt
  • 1/4 cup olive oil
  • 12 oz. cherry tomatoes
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese, plus more for serving
  • 4 oz. fresh mozzarella cheese, thinly sliced
  • 4 large basil leaves, julienned
  • Preheat oven to 500 degrees F.
  • In a small bowl, combine the smashed garlic clove, a generous pinch of salt and olive oil. Allow the mixture to sit while you work on the tomatoes and chicken. The longer it sits, the more the flavors will intensify.
  • In a large bowl, toss the cherry tomatoes with the oregano, red pepper flakes and 1 tablespoon of the garlic-oil mixture. Set aside.
  • Between two pieces of plastic wrap or wax paper, pound the chicken breasts until flattened to about 1/2 inch thick. Sprinkle both sides with salt and pepper. Place the Parmesan cheese on a large dinner plate. Brush one side of the chicken with the garlic oil, then lay the chicken in the Parmesan cheese, coating just the one side. Set the chicken breast cheese side up on a baking sheet. Continue this process with the other three chicken breasts. Place the tomatoes on another baking sheet.
  • Roast the chicken breasts and the tomatoes for 10 minutes on the middle rack of the oven. The edges of the chicken should be golden. Remove the baking sheet with the chicken, then top each breast with the slices of mozzarella. Return the pan to the oven and bake until the mozzarella is just melted, just a few minutes more. Remove both the chicken and the tomatoes from the oven.
  • To serve, top the chicken breasts with the roasted tomatoes, a sprinkling of Parmesan cheese and the julienned basil leaves.
  • Quick Tips
  • 1. If you have room on one baking sheet, place the chicken breasts on one side and the tomatoes on the other. The chicken breasts I used were too big when flattened out, so I had to use two.
  • 2. I used a mozzarella log that had been rolled with a little prosciutto inside. The result was delicious! I gave me another idea for this dish, if you’d like to add one more layer of flavor. Before adding the mozzarella cheese, place a thinly sliced piece of prosciutto along the top of the chicken breast. Cover with the mozzarella, then bake until the cheese is melted and the prosciutto is warm.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

One response to “Chicken Parmigiana with Cherry Tomatoes”

  1. DBP says:

    Hi! This was a wonderful recipe. I tried it with the prosciutto and my husband loved it. Would you recommend that I try this with veal instead of chicken next time?

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