Boneless Parmesan Chicken with Cherry Tomato Sauce

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February 7, 2017


1Using a meat mallet, pound chicken breasts to 1/2" thick. Sprinkle with OIL WELL French Fleur de Sel Sea Salt and fresh ground pepper. Drizzle with 1/2 C OIL WELL Pomegranate Balsamic. Spread evenly. Let marinate in refrigerator for 1 hour.

2Combine cheese and flour in shallow dish. Dredge one side of each chicken breast in mixture.

3Heat OIL WELL EVOO in large skillet over medium-high heat. Add chicken breasts cheese side down. Cook for 4 minutes. Flip and cook an additional 4 minutes or until chicken is no longer pink in the center and juices run clear.

4Transfer chicken to serving plate. Cover to keep warm. Add onion to skillet and sauté for 2 minutes. Stir in broth and 1 T OIL WELL Pomegranate Balsamic. OIL WELL Fleur de Sel Sea Salt, fresh ground pepper and oregano. Cook for 2 minutes. Top chicken with sauce. Serve and enjoy.


4 skinless, boneless chicken breasts

1/2 C + 1 T OIL WELL Pomegranate Balsamic, divided

1/4 C fresh grated parmesan cheese

1 T flour


1/4 C chicken broth

1/2 C finely chopped onion

2 C cherry tomatoes, quartered

1/2 t dried oregano

OIL WELL French Fleur de Sel Sea Salt