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Skillet Chicken Parmesan Recipe

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This recipe for Skillet Chicken Parmesan, by , is from Five Generations of Favorite Recipes, 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:  
Kalynn Botts Lamm

Category:
Category:

Ingredients:  
Ingredients:  
cup panko breadcrumbs, preferably whole wheat
4 chicken breast cutlets (4 oz each, about inch thick) trimmed
4 tbsp extra-virgin olive oil, divided
tsp kosher salt
tsp ground pepper
1 tbsp sliced garlic
2 cups no-salt added tomato sauce
2 tsp sugar
1 cup torn fresh basil, divided
cup shredded part-skim mozzarella cheese
cup grated Parmesan cheese

Directions:
Directions:
Position rack in middle of oven and preheat broiler to high. Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat. Heat 1 tbsp oil in a large cast-iron skillet over medium-high heat. Add half the cutlets and cook until crispy, 3-4 minutes per side. Transfer to a plate. Repeat with 1 tbsp oil and the remaining cutlets. Season with salt and pepper.

Add the remaining 1 tbsp of oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally until slightly thickened, about 5 minutes

Nestle the cutlets into the sauce in the pan. Top with cup basil, mozzarella and Parmesan. Transfer the pan to the oven. Broil until the cheese is bubbling, 2-3 minutes. Let cool for 3 minutes before serving and top with the remaining basil.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you cannot find cutlets, use boneless chicken breasts sliced horizontally, into two thin pieces.

 

 

 

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