- 6 1/2 teaspoons olive oil
- 2 cups grape tomatoes, cut lengthwise in half
- 1 large shallot, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dry red wine
- 1/2 cup chopped fresh basil leaves
- 1/2 cup Italian style panko crispy bread crumbs
- 1/4 cup grated fresh Parmesan cheese
- 4 boneless, skinless chicken breasts
- cooking spray
- In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil until shallots are tender (about 4 minutes).
2. Stir in wine; cook another 30 seconds longer.
3. Remove from heat, transfer to medium bowl. Stir in basil, cover to keep warm.
4. In a shallow bowl, mix bread crumbs and cheese. In same skillet, heat remaining 4 1/2 teaspoons oil over medium heat. Spray both sides of the chicken with cooking spray; coat with bread crumb mixture.
5. Cook chicken in oil 12 to 15 minutes, turning once, until done (165°F).
6. On each of 4 plates, place 1 chicken breast, spoon sauce over chicken.
This is my “fancy” dinner when I don’t have a lot of time (or, lets be honest- when I feel lazy but still want to impress guests). The most time consuming part of this recipe is cutting the tomatoes… seriously. Yet the flavor of the tomatoes tastes fantastic! And this is coming from someone who doesn’t typically care for tomatoes!
I will say, this time around, I used regular panko bread crumbs- not the Italian style…That makes a difference, y’all. (At least in my opinion.)
This is also one of the few recipes where I actually like it just as much, if not more, the next day- I have the cooked chicken essentially marinating in the tomato mixture right now! Yum!