Chicken Parmesan with Sundried Tomato Tapenade

DifficultyIntermediate

A classic in Italian cuisine, with the added flavour of our Sundried Tomato Tapenade.

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Yields4 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

 2 boneless, skinless chicken breasts, cut into 4 halves
 2 cups olive oil
 2 eggs, beaten
 1 cup bread crumbs
 2 tbsp all-purpose flour*Optional
 ½ cup fresh Parmesan cheese, grated
 ¼ cup fresh mozzarella, cubed
 ½ cup provolone cheese, grated

1

Preheat oven to 450° F (230° C).

2

Place chicken breast halves in resealable bags. Pound to a thickness around 1/2 inch.

3

Mix bread crumbs and Parmesan cheese separately.

4

*Optional: evenly sprinkle flour over both sides of chicken breasts. Using a sifter/strainer may help.

5

Cover chicken breast halves (now covered in flour) in beaten eggs. Then, cover each breast half in the Parmesan and bread crumb mixture.

6

Bring 1 cup of olive oil to a shimmer in a large skillet. Cook the chicken breast halves in the skillet for about 2 minutes per side, or until golden.

7

Add chicken breast halves to a baking dish, and spread 1/4 cup of sundried tomato tapenade on each. Top with mozzarella and provolone cheeses evenly. Sprinkle with additional Parmesan cheese and fresh basil if desired. Drizzle with 1 tbsp olive oil.

8

Bake for 15-20 minutes, until cheese is browned and chicken is cooked thoroughly (an internal temperature of 165° F).

9

Serve with pasta and additional sundried tomato tapenade.

Category

Ingredients

 2 boneless, skinless chicken breasts, cut into 4 halves
 2 cups olive oil
 2 eggs, beaten
 1 cup bread crumbs
 2 tbsp all-purpose flour*Optional
 ½ cup fresh Parmesan cheese, grated
 ¼ cup fresh mozzarella, cubed
 ½ cup provolone cheese, grated

Directions

1

Preheat oven to 450° F (230° C).

2

Place chicken breast halves in resealable bags. Pound to a thickness around 1/2 inch.

3

Mix bread crumbs and Parmesan cheese separately.

4

*Optional: evenly sprinkle flour over both sides of chicken breasts. Using a sifter/strainer may help.

5

Cover chicken breast halves (now covered in flour) in beaten eggs. Then, cover each breast half in the Parmesan and bread crumb mixture.

6

Bring 1 cup of olive oil to a shimmer in a large skillet. Cook the chicken breast halves in the skillet for about 2 minutes per side, or until golden.

7

Add chicken breast halves to a baking dish, and spread 1/4 cup of sundried tomato tapenade on each. Top with mozzarella and provolone cheeses evenly. Sprinkle with additional Parmesan cheese and fresh basil if desired. Drizzle with 1 tbsp olive oil.

8

Bake for 15-20 minutes, until cheese is browned and chicken is cooked thoroughly (an internal temperature of 165° F).

9

Serve with pasta and additional sundried tomato tapenade.

Chicken Parmesan with Sundried Tomato Tapenade

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