Parmesan Chicken with Roasted Tomato Sauce

Classic Parmesan cheese and Italian-style panko breadcrumbs make a deliciously crisp and tender baked chicken breast. Serve over spaghetti with freshly made roasted tomato and olive sauce. Easy chicken dinner recipe!


  • 1 medium onion, halved, thinly sliced
  • 2 cans(14-1/2 oz) fire-roasted diced tomatoes, undrained
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup Egg Whites
  • 2 tbsps olive oil
  • 1/2 cup Italian-style panko breadcrumbs
  • 1/3 cup(1 oz) Crystal Farms Shredded Parmesan Cheese
  • 1 tsp dried rosemary, crushed
  • 4(about 5 oz) boneless, skinless chicken breasts


  • Heat oven to 375° F. Spray a large saucepan with cooking spray. Add onion; cook and stir over medium-high heat 5 minutes. Add tomatoes and olives. Bring to a boil; reduce heat and simmer for about 25 minutes.
  • Meanwhile, line a rimmed baking sheet with foil; spray with cooking spray. Pour egg whites and oil into a shallow dish. Mix breadcrumbs, shredded Parmesan cheese and rosemary in a second shallow dish.
  • Dip chicken into egg mixture, then dredge in breadcrumb mixture. Place on prepared baking sheet; lightly spray with cooking spray. Bake 15-20 minutes or until golden and no longer pink in center.
  • Serve chicken with sauce.