Sheet Pan Roasted Chicken Parm | Savory
This lighter riff on an Italian-American classic bakes the chicken instead of frying it. The usual marinara sauce is replaced with tomatoes that are roasted to bring out their natural sweetness.
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Ingredients
- 4 small boneless, skinless chicken breasts (about 1 1/2 lbs)
- 2 tbsp light mayonnaise
- 1/2 cup Italian-style panko bread crumbs
- 1/4 cup grated Parmesan, plus more for garnish
- 3 tbsp olive oil, divided
- 6 cloves garlic, smashed
- 1 pint grape tomatoes, cut into halves
- 4 oz part-skim mozzarella cheese
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