| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup Israeli couscous
- 1 1/2 cups low-sodium chicken broth
- 1 to 2 boneless skinless chicken breasts (225 to 450 grams/8 ounces to 1 pound)
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup ground Parmigiano-Reggiano cheese, plus more for serving
- 1/2 cup plain breadcrumbs
- 3 to 4 tablespoons olive oil
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- Kosher salt
- Freshly ground black pepper
- 1 garlic clove, thinly sliced
- 1/4 cup roughly chopped fresh basil, plus more for serving
- 1 to 2 teaspoons red wine vinegar
Instructions
- For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
- For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
- In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
- Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
- For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
- To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 136 mg |
| Sodium | 946 mg |
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 136 mg |
| Sodium | 946 mg |
Reviews
Delicious! Followed recipe except I used balsamic vinegar instead of red wine vinegar
This recipe was excellent. I loved the freshness of the tomato and the couscous was a clever twist on pasta.
I happened to catch your show for the first time (loved it) and when you made the chicken parm, I had to try it. My husband raved about it and said it was a new “go to” recipe for us. Thanks Mary!
This is my go to chicken parm! Love this so much! From the coating of the chicken to the insane flavor of the tomato topping it’s a 100% winner
turned out great! Dredge (both liquid and dry) was twice as much as needed for two large chicken breasts.
Made this for a quick dinner and everyone loved it. I didn’t make the couscous just the chicken and served with some pasta. Delicious…
Not as flavorful as the traditional recipes I have used, but I did forget to put in the garlic powder.. the breading came off one of the pieces while cooking. The tomatoes are a good way to use up Cherry tomatoes from my garden.
Tried this last night. It’s not bad but not a favorite. We like the traditional recipe.
Searched online after seeing this recipe on your show! Turned out amazing, and it was about 45 mins start to finish for me! Kiddos liked it as well 🙂
I love this quick easy recipe and it is great to use up some tomatoes. no fuss came together easy. I used eggplant as well in place of chicken because that is what I had on hand. the cous cous is simple to set it and forget it