Chicken Parmesan and the oven roasted tomatoes #cooking #mom #kid #familymeals #dinner r

Chicken Parmesan with Oven-Roasted Tomato Sauce

Tomato Sauce
• 1 pound cherry tomatoes, halved
• 2 tablespoons olive oil, divided
• 1 shallot, sliced
• 4 garlic cloves, thinly sliced
• ¼ cup unsalted chicken stock
• 1 teaspoon fresh thyme
• ⅜ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Chicken
• ½ cup whole-wheat panko
• 2 (8-ounce) skinless, boneless chicken breast halves
• 3 tablespoons canola mayonnaise
• 1.5 ounces Parmesan cheese, grated and divided (about 6 tablespoons)
• 2 tablespoons fat-free milk
• 1 teaspoon garlic powder
• Cooking spray

Topping
• 2 ounces fresh mozzarella cheese, very thinly sliced
-Heat oven to 375°F. Toss tomatoes with 1 Tbsp oil; roast on a baking sheet 35 minutes until browned. Increase oven to 425°F.
-Heat remaining oil in a skillet. Cook shallot 5 minutes, add garlic 1 minute, then add roasted tomatoes, stock, wine, thyme, salt, and pepper. Simmer 4 minutes until nearly reduced.
-Toast panko in a skillet over medium heat 3 minutes, stirring.
-Slice chicken breasts horizontally into 4 cutlets. Mix mayo, half the Parmesan, and milk; coat chicken. Combine panko, garlic powder, and remaining Parmesan; dredge cutlets.
-Place chicken on a sprayed rack over a baking sheet. Bake at 425°F for 15 minutes until cooked through.
-Broil on high. Top each cutlet with tomato sauce and mozzarella; broil 3 minutes until bubbly. Finish with basil and serve.

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