For those who know me, know I love to cook seasonally. And, one of my favorite winter dishes is chicken parmesan, but for some reason it just doesn’t feel right in the summer. A bit heavy, a bit rich and a bit out of place.
So when I stumbled upon this Bon Appetit recipe they call “new chicken parmesan” I knew I had found the summer solution to one of my winter favorites.
This dish can be served with whichever side you would like, but I love the traditional pasta with olive oil.
SUMMER CHICKEN PARMESAN
1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 skinless boneless chicken breast halves (about 6 ounces each)
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced
Preheat oven to 500° F. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.
Place 1 cup Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.
Roast chicken until just cooked through and firm to touch, about 10 minutes. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.