Craving chicken parmesan but low on time? This recipe is for you! Try Mary Berg's speedy version of classic chicken parm served with fluffy couscous and juicy sautéed tomatoes.
1 tablespoon olive oil
1 cup Israeli couscous
1 1/2 cups low sodium chicken broth
1 to 2 (225 to 450 g) boneless skinless chicken breasts
2 tablespoon mayonnaise
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3/4 cup ground Parmigiano Reggiano cheese
1/2 cup plain breadcrumbs
3-4 tablespoons olive oil
1 tablespoon olive oil
2 cups cherry tomatoes, halved
Kosher salt and ground black pepper to season
1 garlic clove, thinly sliced
¼ cup fresh basil, roughly chopped
1-2 teaspoon red wine vinegar
To Serve (Optional)
Parmigiano Reggiano cheese
Fresh basil, roughly chopped
To Make Couscous
For the couscous, heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.
Add the chicken broth, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
For the Chicken
Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese (TIP: Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust) and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. (TIP: The coating for the chicken can be stretched to coat four pieces)
Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F (75°C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
For the Tomatoes
Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, frequently stirring, until they begin releasing some juices, about 3 to 4 minutes.
Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.
Remove the lid from the couscous and give it a stir to loosen.
Divide the couscous onto plates and top with the chicken and sautéed tomatoes.
Garnish with additional Parmigiano and fresh basil. Enjoy!
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