Chicken Breast Parmesan Recipe

This chicken breast parmesan is also topped with golden sauteed onions and fresh and slightly fried tomatoes. The family will be ooing and ahhing and delight.


4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

6-8 medium roma tomatoes, sliced in half
2 large onions, sliced thin
2 Tablespoons butter

1/2 cup olive oil
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter


If possible, marinate the night before, or at least 2-3 hours ahead of cooking for best flavor.

Combine all marinade ingredients well and pour over chicken. Marinate in fridge, and once or twice flip chicken in marinade.

Preheat oven to 350 degrees F.

Place chicken on pan or foil lined pan and bake until no long pink or internal temperature reads (165F with thermometer) (about 15-20 minutes).

While cooking, prepare the topping by mixing bread crumbs, garlic salt, shredded Parmesan and butter.

Heat a pan over the stove-top and melt butter over medium-high heat and add sliced onions cooking until softened and golden.

Right at the end add the tomatoes cut side down and let them fry for 1-2 minutes.

Carefully remove onions and tomatoes from pan and set aside.

When chicken is done, top with tomatoes, onions and parmesan.

Position rack in center of oven.

Preheat broiler to 500 degrees F.

Place chicken under broiler and cook until crumb topping begins to turn light brown.

Serve immediately.