Oven-Roasted Tomato-Chicken Parmesan

Oven-Roasted Tomato-Chicken Parmesan

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"A fresh take on the traditional Oven-Roasted Chicken Parmesan - same great taste, new technique."
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1 h 15 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F (200 degrees C).
  2. Combine tomatoes, shallots, garlic and 1 tablespoon oil; spread onto parchment-covered rimmed baking sheet. Bake 25 minutes, stirring after 15 minutes. Remove from oven. Increase oven temp to 425 degrees F (220 degrees C).
  3. Place flour in pie plate or shallow dish. Beat egg in separate pie plate. Mix panko crumbs, Parmesan and remaining oil in third pie plate. Coat chicken with flour, then dip in egg, then crumb mixture, turning to evenly coat both sides of each breast. Lightly press crumb mixture into chicken to secure; place on wire rack sprayed with cooking spray. Place wire rack on baking sheet.
  4. Bake 20 to 25 minutes or until chicken is done (170 degrees F / 77 degrees C). Top with tomato mixture and shredded cheese; bake 5 minutes or until heated through. Sprinkle with basil.


  • Serving Suggestion:
  • Serve with your favourite hot steamed vegetables.



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