Topped with thinly sliced fresh tomato, then smothered in a toasty combination of garlicky panko crumbs and grated asiago cheese, these boneless chicken breasts are deliciously tender, moist and loaded with flavor.Print
Garlic Crumb Topped Chicken
Sliced fresh tomato, garlicky breadcrumbs, and grated asiago cheese top these tender, juicy, pan-seared chicken cutlets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 4 boneless, skinless chicken breast halves (tenderloins removed)
- 1/4 cup flour
- Salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup low-sodium chicken broth
- 2 to 3 medium plum tomatoes, thinly sliced
- 1 tablespoon butter
- 3 cloves garlic, very finely chopped
- 1/2 cup panko crumbs
- 1/2 cup Asiago cheese, finely grated
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2-inch.
- Spread the flour on a sheet of wax paper, season liberally with salt and pepper and combine well. Dredge the chicken breasts in the flour mixture and shake off the excess.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 1-1/2 minutes per side.
- Add the broth and continue cooking until the liquid is slightly thickened, 1-1/2 to 2 minutes, turning the chicken once or twice to coat in the pan sauce.
- Transfer the chicken to the prepared baking pan and top each piece with a layer of sliced tomato. Season with a little salt and pepper, then drizzle any remaining pan juices evenly over the top. Set aside.
- Wipe out the pan and heat the remaining 2 tablespoons of the olive oil along with the butter over medium heat. Add the garlic and sauté until fragrant and soft, 2 minutes (do not brown). Remove from the heat and allow to cool for 2 to 3 minutes, then add the breadcrumbs and cheese and combine well.
- Spoon the crumb mixture evenly over the top of the chicken and bake, uncovered for 8 to 10 minutes, or until the crumbs are nicely toasted.