by Macki Mar 12th, 2012 // Dinner, Uncategorized

Naptime Chef Cookbook Winner Plus Parmesan Panko Chicken With Balsamic Tomatoes

We have a winner!  Congratulations to Carrie who wrote ‘I can’t wait for my boy to come home from grandmas to cook this. My boy has been showing a lot of interest in cooking lately by asking to help more and more’.  Looks like you and your boy are going to be doing some cooking!

Now for a bonus Naptime Chef recipe! I love a good chicken parm recipe and this one turned out to be quite the tasty recipe indeed.  It’s is topped with a simple tomato arugula combo making what can be a heavy dish, light and fresh. Keep reading for the full recipe…

Parmesan Panko Chicken with Balsamic Tomatoes Recipe

1 pint cheery tomatoes

1/4 cup olive oil divided

2 tablespoon balsamic vinegar

kosher salt and pepper to taste

4 skinless, boneless chicken breasts

1 large egg

1/2 cup all purpose flour

2 cups panko breadcrumbs

1 cup grated parmesan

4 oz arugula

1. Combine tomatoes, 2 tablespoons olive oil, balsamic vinegar and salt and pepper. Toss to coat and leave to marinate.

2. Place chicken breast between two sheets of plastic wrap and pound until 1/8 inch thick.

3. Place 3 shallow bowl on the counter. Pour flower into the first bowl, whisked egg into the second, and panko parmesan mix in the third bowl.

4. Lightly season chicken with salt and pepper and dredge in flour. Then, dip into egg and place into the panko mixture pressing down to make sure chicken is coated.

5. In a large skillet, heat the remaining olive oil with 1 tablespoon butter over medium high until they are lightly bubbling. Add the chicken breasts and cook about 6 minutes per side or until brown and crisp and cooked through. Place on a paper towel lined plate.

6. To serve, place each chicken breast on a plate.  Top each breast with 1/4 of the arugula and a scoop of the marinated tomatoes.