"Hunger is the best sauce in the world."--Cervantes

Easy Skillet Chicken Parmesean Recipe

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This recipe for Easy Skillet Chicken Parmesean, by , is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Cope

Category:
Category:

Ingredients:  
Ingredients:  
1 c. fresh bread crumbs or use store bought
2 Tbs. olive oil
1 c. grated Parmesan cheese
c. chopped fresh basil (dried works well too)
2 cloves garlic , minced
1 (28-oz) can crushed tomatoes
c. all-purpose flour
4 boneless, skinless chicken breasts (1 pounds), halved horizontally
3 Tbs. vegetable oil
c. shredded mozzarella cheese
c. shredded provolone cheese

Directions:
Directions:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining
cutlets and vegetable oil.
Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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