With a jazzed up garlicky jarred marinara and some simple crispy chicken, these Burst Tomato Chicken Parmesan Melts are the easiest, cheesiest way to satisfy all of your Italian comfort food cravings!
Jump to RecipeChicken parmesan has always been such a comforting dish to me. Traditionally served over a big bowl of pasta (or as is), there’s really nothing that beats crispy chicken baked in a tangy tomato sauce with all the cheese. There just isn’t. Now, I’ve put my own spin on the classic with my Skillet Vodka Sauce Chicken Parmesan with Burrata. Still, I feel like this dish is sacred enough to me that I had to take at least one more stab at making it my own. Oh, and I just had to make it into something a bit more “lunchy,” if you will. Hence, I threw this classic over a crispy piece of sourdough and jazzed up a jarred sauce with a cheater’s garlic tomato confit. The result? This Burst Tomato Chicken Parmesan Melts recipe — aka my new favorite way to eat chicken parm!
The breakdown…
These Burst Tomato Chicken Parmesan Melts are really very easy. With some crispy bread, a fancied up tomato sauce, and some crispy chicken, there really aren’t too many components to this toast-like dish. To start things off, I like to get my burst tomatoes going. This is really just a cheaters tomato confit — done in a matter of minutes over high heat on the stove as opposed to hours in the oven at a low temp. I simply toss my tomatoes into some super hot oil (a cast iron skillet is best for this) then let them char. If your house gets too smoky, just go ahead and place a lid over top. In any case, you want to let these char up nicely.
Once your tomatoes have burst (aka gotten a little pruned and have started to pop), go in with a bit of flavor from some garlic, balsamic, salt, and pepper. Honestly, as is, this burst tomato situation is fabulous. I love to eat this over eggs, toast, or even just with a spoon. It’s truly the best little combo of flavors. By mixing it up with your favorite tomato sauce, it truly transforms a more bland sauce into something absolutely packed with flavor. My favorite tomato sauces from the store are Raos or Primal Kitchen, but you could easily make your own sauce — or, better yet, stop by your local Italian deli!
the crispy chicken…
The next step to this Burst Tomato Chicken Parmesan Melts recipe is to get the chicken going. This is really a very basic crispy chicken situation. Just dredge some very thinly sliced chicken breasts through eggs and then a simple panko/flour/parmesan mixture. Oh, and definitely season things up with some salt, pepper, and Italian seasoning. Really, this is a basic recipe that I feel like everyone should master… it can truly go with so many dishes! Plus, by using really thinly sliced chicken breasts, the cooking time can be done in no time!
Speaking of which, let’s talk about the cooking process. First things first, you want to use a really sturdy piece of toasted sourdough. No soggy bread here, please. Then, go ahead and layer some of that sauce right on top. Finish it off with some crispy partially cooked chicken and a ton of cheese. This recipe calls for low moisture mozzarella as it melts the best. Instead of just the low moisture mozzarella cheese, though, you could also mix in parmesan or fresh mozzarella before baking. Alternatively, you could add fresh burrata after removing the melts from the oven. The world is your oyster when it comes to cheese!
how to serve them up…
Regardless, layer up those toasts and send them to the oven. Once your chicken is cooked through and your cheese is nice and melty, your Burst Tomato Chicken Parmesan Melts are done! Drizzle them with your favorite pesto, garnish with some basil, or even top with an arugula salad situation. Oh, and a balsamic glaze drizzle would definitely be a good idea! In any case, I know they’ll be delicious! I love serving these up for a fun lunch, or even for dinner with a side of some lemony dressed greens. You could even make these to entertain, though! I would recommend making the sauce and chicken ahead of time — keeping everything separate. Then, simply assemble your toasts and finish them in the oven before serving! Whether you slice them up and serve them as an appetizer or addition to a spread, or make these the star of the show by keeping them whole, these are sure to blow everyone’s minds. They’re that good.
I hope you love these Burst Tomato Chicken Parmesan Melts as much as I do! Let me know what you think in the comments below:))
Burst Tomato Chicken Parmesan Melts
Course: Main Course, Lunch, Dinner, AppetizerCuisine: American, Italian, FusionDifficulty: Easy5
servings15
minutes20
minutes35
minutes
With a jazzed up garlicky jarred marinara and some simple crispy chicken, these Burst Tomato Chicken Parmesan Melts are the easiest, cheesiest way to satisfy all of your Italian comfort food cravings!
Ingredients
- burst tomatoes:
2 tbsp olive oil
1 pint cherry tomatoes
4 cloves garlic, thinly sliced
1 tbsp balsamic vinegar
Salt and pepper, to taste
1 ½ cups marinara sauce
- chicken:
3 chicken breasts, sliced in half lengthwise (or 6 chicken cutlets)
2 eggs, beaten
¾ cup Panko breadcrumbs (or gluten free alternative)
¼ cup flour (or gluten free alternative)
¼ cup parmesan cheese, finely grated
1 ½ tbsp Italian seasoning
A pinch of salt and pepper
2 tbsp olive oil
- assembly:
6 slices sourdough bread, toasted well
1-2 cups low moisture mozzarella cheese, shredded*
Basil, pesto, or arugula, to serve
Instructions
- Preheat the oven to 450 degrees.
- In a large skillet, heat the 2 tbsp of olive oil over high heat. Once hot, toss in your cherry tomatoes. Allow the tomatoes to cook for 4-5 minutes, or until they burst a bit and get a nice char. Then, mix in the garlic, balsamic, salt, and pepper. Cook for an additional 30 seconds, then remove from the heat and transfer to a bowl with the marinara sauce. Mix to combine, breaking up any big chunks of tomato with the back of your utensil.
- Beat the eggs in a shallow bowl. In a separate shallow bowl, whisk the Panko, flour, parmesan, Italian seasoning, salt, and pepper.
- Dredge each chicken breast through the beaten eggs, then through the flour mixture.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken to the skillet. Sear for 2-3 minutes on each side, or until the crust gets golden and browned.
- Spoon 3-4 tbsp of cherry tomato marinara sauce over each piece of toast. Place the crispy chicken over top of the sauce, then finish with a generous sprinkle of mozzarella.
- Line the loaded pieces of toast onto a baking sheet or into a large ovenproof skillet. Transfer to the oven and bake for 5-7 minutes, or until the cheese is melted and the chicken is cooked through.
- Garnish each melt with basil, pesto, and/or arugula. Serve and enjoy!