Chicken Parmesan with Roasted Tomato and Garlic Sauce

2 boneless skinless chicken breasts
1 cup Panko breadcrumbs (Japanese breadcrumbs)
¼ cup grated parmesan cheese
¼ cup shredded parmesan cheese.
½ cup flour
2 eggs
2 pints grape tomatoes
8-9 cloves of peeled garlic
Salt and pepper
1 tsp dried oregano
1 tsp dried basil
Fresh parsley
¼ cup Extra Virgin Olive Oil
1 tbsp Extra Virgin Olive Oil

Preheat oven to 450.
Place grape tomatoes and peeled garlic cloves on a baking sheet. Drizzle 1 tbsp of Extra Virgin Olive Oil and add salt and pepper on them and smear it all around. Place in the oven until all the tomatoes look like flat tires (about 20 min)

While tomatoes and garlic are roasting, slice the chicken breasts in half horizontally to make 4 thin pieces of chicken. Season the chicken with a dash of salt and pepper. Combine the grated parmesan cheese and the Panko bread crumbs. To coat the chicken do it in this order: coat in flour, coat in egg, and then coat in Panko bread crumbs. Add the ¼ cup Extra Virgin Olive Oil to a hot skillet and wait until oil is hot. Add the coated chicken and brown on both sides. Remove from pan and put on baking sheet. Top the chicken with a bit of shredded parmesan cheese and place in oven as you remove the tomatoes. Bake until cheese is melted. As chicken is baking mash up the tomatoes and garlic with a potato masher or fork and add oregano and basil. When chicken is done, spoon tomato mixture on top of chicken and top with fresh parsley. Enjoy! Makes 4 servings!

Calories 498.6, Total Fat 21.3 g, Saturated Fat 5.1 g, Polyunsaturated Fat 2.1 g, Monounsaturated Fat 12.3 g, Cholesterol 180.5 mg, Sodium 453.1 mg, Carbohydrate 36.5, Dietary Fiber 2.7 g, Sugars 0.6 g, Protein 39.0 g