Chicken Parmesan with Oven Roasted Tomato Sauce
- 1 lb campari tomatoes, quartered
- 2 tbsp evoo, divided
- 1 shallot, sliced
- 4 garlic cloves, thinly sliced
- 1/4 chicken stock
- 1/4 dry white wine
- 1 tsp fresh thyme
- Kosher salt and ground pepper to taste
- 1/2 cup panko bread crumbs
- 4 chicken thighs, skinned and boned
- 3 tbsp mayonaisse
- 6 tbsp grated parmesan
- 2 tbsp milk
- 1 tsp garlic powder
- Cooking Spray
- 2 oz mozzarella cheese, thinly sliced
- 1/4 cup basil leaves
Cooking time 75mins
Preheat oven to 375.
Combine tomatoes and 1 tbsp oil, toss to coat.
Arrange tomatoes on a jelly roll pan and bake for 35 minutes (or until browned).
Increase oven temperature to 425.
Heat 1 tbsp oil in a skillet over medium heat.
Add shallot, cook 5 minutes.
Add garlic, cook 1 minute.
Add tomatoes, stock, wine, thyme and salt and pepper; cook 4 minutes or until liquid evaporates.
Place panko in another skillet, cook over medium heat 3 minutes or until toasted.
Combine mayo, half of parm cheese, and milk in a bowl.
Coat chicken in mayo mixture.
Combine panko, garlic powder and the other half of the parmesan.
Crust coated chicken.
Spray wire rack with cooking spray and place over baking sheet.
Place chicken on rack and bake for 15 minutes.
Preheat broiler to high.
Top each piece of chicken with 2 tbsp of the tomato mixture and mozzarella cheese.
Broil 3 minutes or until cheese bubbles.
Sprinkle with basil, serve with remaining sauce.