Print Options:

Chicken Parmesan with Sundried Tomato Tapenade

Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

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

 1 jar Sardo Sundried Tomato Tapenade
 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
 ½ cup fresh Parmesan cheese, grated
 ¼ cup fresh mozzarella, cubed
 ½ cup provolone cheese, grated

Preheat oven to 450° F (230° C).


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


Mix bread crumbs and Parmesan cheese separately.


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


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


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.


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.


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


Serve with pasta and additional sundried tomato tapenade.

Nutrition Facts

Servings 4