Pan Fried Chicken and Ham Parmesan With Sauteed Grape Tomatoes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Southern Living mag February 2009. Ingredients:
4 (6 ounce) boneless skinless chicken breasts |
1 teaspoon salt |
1/2 teaspoon pepper |
1 large egg |
1/4 cup all-purpose flour |
2/3 cup italian seasoned breadcrumbs |
2 tablespoons olive oil |
8 thinly sliced smoked deli ham slices (about 1/4 lb.) |
4 ounces fresh mozzarella cheese (4 slices) |
1 pint grape tomatoes, halved |
1 tablespoon light brown sugar |
3 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1 teaspoon olive oil |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 tablespoons water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.
4. Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
5. Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 teaspoons salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 minute.
6. Sauteed Grape Tomatoes: Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.
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