![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Uca8ZWrbgq_ZiPQVmexeozpZs60=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9229698-092cf01c62e34d5393d27b6f2df4b6a9.jpg)
Ingredients
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½ cup all-purpose flour
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1 large egg, beaten
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½ cup panko bread crumbs
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2 tablespoons grated Parmesan cheese
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2 (5 ounce) skinless, boneless chicken breast halves
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salt and cracked ground black pepper to taste
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1 tablespoon vegetable oil, or more to taste
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¼ cup cherry tomatoes, halved, or more to taste
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3 medium shallots, sliced
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¼ teaspoon taco seasoning, or to taste
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2 tablespoons ricotta cheese, or to taste
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¼ cup shredded mozzarella cheese, or to taste
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1 tablespoon olive oil, or to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
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Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
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Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
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Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
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Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
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Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook's Note:
Please don't use pre-ground pepper. Cracking your own pepper gives better flavor and gives the dish that additional lift.
Nutrition Facts (per serving)
632 | Calories |
26g | Fat |
58g | Carbs |
48g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 632 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 7g | 36% |
Cholesterol 192mg | 64% |
Sodium 459mg | 20% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 48g | 95% |
Vitamin C 10mg | 11% |
Calcium 269mg | 21% |
Iron 4mg | 23% |
Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.