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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 -
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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
Cholesterol 88mg
29 %
Sodium 759mg
32 %
Protein 37g
74 %
43% Others combined
27% Skinless, boneless chicken breast halves
16% Mayonnaise
13% Olive oil
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
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