Easy Skillet Chicken Parm

I am absolutely, positively blank on what to blog about today. I try to blog at least once a week and usually something comes to me before now!

So, I decided to share another recipe and it just happens to be our dinner tonight! I found it on America's Test Kitchens where I watched them put it all together. It is really easy and it is all done in one large skillet on the top of your stove.

Below are the ingredients. I usually make do with what I can. The recipe calls for fresh bread crumbs and you don't want to cheat on this part! I always save the ends of the sandwich bread and put them in the freezer for such a time as this! It also calls for fresh basil, but since it is not in season here I use dried. I was having a problem finding a nice chunk of packaged provolone so I went to the deli and had them cut a 1/4 pound chunk off for me. The recipe calls for 4 boneless chicken breast but I use six (two boys eating) and it works out fine.

 

To make the bread crumbs I take the frozen ends of the bread and put them in my Ninja and in two seconds, I have fresh bread crumbs.

 

 

Don't be surprised when you are told to put them on last! Now we can continue on with the recipe......

Skillet Chicken Parmesan

Serves 4

1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh basil (or 2 tablespoon dried)
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1/2 cup flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally  (I also pound my chicken on both sides for tenderness)
3 tablespoons vegetable oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded sharp provolone cheese

Toast bread crumbs in large nonstick skillet over medium high heat, without oil, until browned. Transfer to a bowl and toss with 1 tablespoon olive oil, 1/4 cup parmesan and half of basil. In a separate bowl, combine remaining olive oil, 1/4 cup parmesan, remaining basil, garlic, tomatoes and salt and pepper to taste.

There are the nicely browned bread crumbs, the sauce and the provolone. I really just wanted
to show off my new nesting bowls my daughter Candice gave me for my birthday!

 

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in the same, now empty skillet over medium-high heat until shimmering. Add the chicken and cook till golden brown on both sides. Transfer to a plate.

 



Reduce heat to medium-low and add tomato mixture to the empty skillet. Return the chicken to pan in an even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone and remaining parmesan over the chicken. Cover with a lid and cook until cheese is melted. Sprinkle with bread crumb mixture and serve.

 

 

 

Add a little side of angel hair, broccoli and italian bread and Yum!! Easy and delicious. A nice alternative to the calorie laden restaurant dish that has been deep fried. Just look at how tender that chicken is!

 

 

 

You can always mix up some extra sauce and warm it up if you like a lot of sauce on your pasta and over your chicken. We find that there is usually enough.

 

Think of how easy this recipe will be for you to make. You don't have to stop every minute to take pictures and then make your husband and son wait to start eating and then stop eating for more pictures.......yeah, I think those rolling eyes mean they get me!

 

AnnMarie :)