A delightful twist on the classic chicken parmesan that incorporates the creamy richness of burrata and the fresh taste of tomatoes.
Ingredients
- 4 pieces chicken breasts boneless, skinless
- 2 cups all-purpose flour for dredging
- 3 large eggs beaten
- 2 cups breadcrumbs preferably panko
- 1 cup Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1.5 cups tomato sauce store-bought or homemade
- 8 ounces burrata cheese
- 1 cup cherry tomatoes halved
- 1/4 cup basil leaves fresh, torn
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a dredging station with flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs and Parmesan cheese in a third.
- Season the chicken breasts with salt and pepper, then dredge them in flour, dip in egg, and coat in the breadcrumb and cheese mixture.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown, about 3-4 minutes per side.
- Transfer the chicken to a baking dish. Spoon tomato sauce over each breast. Tear the burrata and distribute evenly on top.
- Sprinkle cherry tomatoes around the chicken in the baking dish.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Garnish with fresh basil leaves before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 42gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 880mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 20mgCalcium: 20mgIron: 15mg