13-Minute Meals with Chef Suzanne: Chicken Parmesan


Crunchy Chicken Parmesan with Sundried Tomato Cream Sauce

6 chicken Tenderloins
3 cups panko
¼ grated parmesan
1 tablespoon fresh parsley
1 tablespoon garlic salt
1 teaspoon fresh rosemary
1 tablespoon olive oil

2 cups diced sundried tomatoes
2 teaspoons chopped garlic
1 tablespoon olive oil
4 ounces cream cheese
1 cup white wine
1 cup heavy cream
1 tablespoon basil
Salt and pepper to taste

Combine panko, parmesan, parsley, garlic salt and rosemary.  Rinse chicken in water, and dredge in panko mixture.  Place on cookie sheet and drizzle with olive oil.  Bake in 350 oven for approximately 10 minutes.

While chicken is baking combine sundried tomatoes, chopped garlic, olive oil in sauté pan.  Sauté for 4 minutes until tomatoes are soft.  In sauce pan on medium heat combine cream cheese, white wine, and heavy cream.  Stir until cream cheese is melted.  Add basil and tomato mixture and simmer.  Spoon over chicken.