Chicken Parmesan with Oven-Roasted Tomato Sauce

Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.

4 Servings - 1 hr 2 min - myrecipes.com

Servings:4 | Calories:477 | Total Fat:26g | Chol:88mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 26g

40 %

Sat Fat 7g

35 %

Total Carb 21g

7 %

Fiber 4g

16 %

Sugars 4g

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Cholesterol 88mg

29 %

Sodium 759mg

32 %

Protein 37g

74 %

Calories:

43% Others combined

27% Skinless, boneless chicken breast halves

16% Mayonnaise

13% Olive oil

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 pound cherry tomatoes, halved
2 tablespoons olive oil, divided
1 shallot, sliced
4 garlic cloves, thinly sliced
1/4 cup unsalted chicken stock
1/4 cup dry white wine
1 teaspoon fresh thyme
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole-wheat panko
2 (8 ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise (such as Hellmann's)
1.5 ounces Parmesan cheese, grated and divided (about 6 tablespoons)
2 tablespoons fat-free milk
1 teaspoon garlic powder
Cooking spray
2 ounces fresh mozzarella cheese, very thinly sliced
1/4 cup basil leaves

Directions : View recipe directions on myrecipes.com

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