Cherry Tomato Chicken Parmesan with Butternut Squash and Basil
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Ingredients & Equipment
What we send
- 1 pintcherry tomatoes
- 1/4 ouncebasil
- 8 ouncesbutternut squash
- 4 ouncesfresh mozzarella
- 1 clovegarlic
- 2boneless skinless chicken breasts
- 1/4 teaspooncrushed red pepper
- 2 tablespoonswhite wine
- 1/2 cuptomato purée
- 1/2 cupflour
- 1 cuppanko breadcrumbs
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet (optional)
- 12" large pan with lid
- 12" large nonstick pan
Rinse cherry tomatoes. Rinse basil. Set aside 1 whole basil sprig and reserve for making sauce; pick leaves of remainder and roughly chop, discarding stems. Cut butternut squash cubes into ½-inch pieces, if needed. Thinly slice mozzarella. Mince garlic. Pat chicken dry with paper towel, place between 2 large pieces plastic wrap, and using a meat mallet or heavy pan, pound to ¼-inch thickness.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add squash and sauté, stirring, until beginning to soften and brown, 4-6 minutes. Season with ¼ teaspoon salt and black pepper, then add another 1 tablespoon olive oil. When oil is shimmering, stir in crushed red pepper (skip or use half for less heat) and garlic until fragrant, about 1 minute.
Simmer tomato sauce
Add wine to pan with squash, still over medium-high heat, and cook until slightly reduced, 1-2 minutes. Add cherry tomatoes and cook, pressing to release their juices, until softening, 5 minutes. Add tomato purée and reserved basil sprig and cook, stirring occasionally, until tomatoes are very tender, 5-7 minutes more. Season with ¼ teaspoon salt and black pepper. Remove pan from heat, and remove and discard basil.
On a large plate, mix flour, ⅛ teaspoon salt, and black pepper as desired. In a large shallow bowl, whisk 1 egg. On a separate large plate, combine breadcrumbs and Parmesan. Season chicken all over with ½ teaspoon salt and black pepper as desired. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in Parmesan breadcrumbs, pressing to adhere.
Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer chicken to pan with tomato sauce.
Plate chicken Parmesan
Layer chicken in pan with mozzarella slices. Return pan to medium heat to bring sauce to a simmer. Then, cover pan to melt cheese, 3-5 minutes. Transfer chicken Parmesan to serving plates, spoon over cherry tomato sauce and squash, and garnish with chopped basil. Dig in!