Skillet Chicken Parmesan Recipe

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Skillet Chicken Parmesan Recipe

 

Chicken Parmesan has always been a favorite in this house so when I saw this Skillet Chicken Parmesan Recipe, it looked pretty good, so I thought I would give it a try. This is an excellent dish that doesn’t require much cooking time. This recipe has an excellent blend of flavors and the toasted bread crumbs are a nice added touch. This recipe calls for spreading the bread crumbs on top of the chicken instead of coating them, which I think worked out really well.

This Skillet Chicken Parmesan Recipe will go on my favorite list-so if you like Chicken Parmesan give this one a try. Enjoy

Skillet Chicken Parmesan Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 2 slices white bread
  • 3 tablespoons olive oil
  • 1¼ cups grated Parmesan cheese
  • ¼ cup chopped fresh Basil
  • 1 can crushed tomatoes (28 ounces)
  • 2 garlic cloves (minced)
  • Salt and pepper
  • 4 boneless skinless chicken breasts
  • 1/ 2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • ¾ cup shredded mozzarella cheese
  • ¾ cup shredded provolone cheese
Instructions
  1. Rip bread slices into pieces and process them in a blender or food processor to form fresh bread crumbs. Place the bread crumbs in a nonstick skillet over medium and cook until browned. (You can also toast the bread first in a toaster instead of using a skillet)
  2. Pour the bread crumbs into a medium size bowl and toss with 1 tablespoon of olive oil, ¼ cup Parmesan cheese, and ½ of the chopped Basil. Set aside.
  3. In a separate bowl mix together the crushed tomatoes, 2 tablespoons of olive oil, ¼ cup Parmesan cheese, garlic and the rest of the Basil. Salt and pepper to taste-set aside.
  4. fresh bread crumbs tomato sauce
  5. Place flour in a shallow dish like a pie plate. Cut the chicken breasts horizontally in half to make 2 out of each one. (This is kind of like you are butterflying them except you are cutting all the way through-be careful so you don’t cut yourself!) Roll the chicken in the flour to coat; salt and pepper to taste.
  6. In a large skillet using 3 tablespoons of oil over medium high heat brown the chicken on both sides in 2 batches of 4 at a time. Remove the chicken to a plate and set aside. Remove any excess oil.
  7. coated chicken coated chicken
  8. Using the same skillet pour in the crushed tomato mixture. Add the chicken pieces back into the pan distributing them evenly in the mixture and pressing them down into the sauce. Cook over medium low heat until chicken is done. (Internal temperature should be 165F.)
  9. Sprinkle the shredded mozzarella and provolone cheese over the top and then the remaining Parmesan cheese. Cover and cook until melted.
  10. Sprinkle the bread crumb mixture over the top-serve hot

 

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