s SKILLET CHICKEN PARMESAN ***
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s SKILLET CHICKEN PARMESAN ***
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Ingredients
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Instructions *** 5-29-20 good *** 14 Reviews Level: Easy Total: 40 min Prep: 20 min Cook: 20 min Yield: 4 servings Nutrition Info Share This Recipe Ingredients 2 skinless, boneless chicken breasts (about 10 ounces each) One 8-inch piece day-old baguette (about 4 ounces) 2 tablespoons extra-virgin olive oil 1/4 cup grated Parmesan cheese 1/4 cup plus 2 tablespoons finely chopped fresh basil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper One 15-ounce can tomato puree 1 small clove garlic, grated 1/4 teaspoon red pepper flakes 1/2 cup shredded part-skim mozzarella cheese Directions Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick. Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs). Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate. Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper. Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes. Courtesy of Food Network Magazine My Private Notes Add a Note Categories:Chicken RecipesPoultry More From: The Best Main Dish Recipes Subscribe to Food Network Magazine GET THE RECIPE Hawaiian Burger These bacon and pineapple-topped burgers are bursting with teriyaki flavor. Hawaiian Burger01:10 Fresh Corn and Tomato Salad01:38 No-Churn Strawberry Ice Cream01:23 Foil-Pack Grilled Wings01:20 Chocolate No-Bake Cookies00:40 Fajitas in a Grill Basket01:00 Looking for Something Else? Skillet Rosemary Chicken 275 Mediterranean Chicken Skillet 25 Skillet Chicken Tortellini Alfredo 22 Skillet-Roasted Lemon Chicken 178 Lemon-Garlic Skillet Chicken and Potatoes 37 Parmesan Chicken 579 Chicken Parmesan 538 Chicken Parmesan 474 14 Reviews, 1 Comment Your Rating: Sort by terri.crowley977 days ago This recipe was delicious! I made it exactly as described except using a bit less bread crumbs and cheese, to cut calories. It was still great. My family loved it. Cooked up quick and cleanup was easy with just one pan! 0 Comment Doreen B.1557 days ago Great dish! I made this dish mostly as written with the exception that I sautéed the garlic in the leftover oil from the chicken before putting in the tomatoes. It was excellent, but unfortunately took me a little under 2 hours along with some green beans, pasta, and garlic bread. It was labor intensive, but worth it. 0 Comment MikelaQ1576 days ago With some of the reviews critical of the puree sauce, I incorporated a few changes, based on my Italian great-grandmother's marina sauce. The result was fantastic - no complaints!! Make the recipe as directed but when it's time to make the sauce in the skillet, mix: - one 15-oz. can of crushed tomatoes - one 12-oz can of tomato puree + 1 can of water - 1/2 tablespoon of oregano - 1/2 tablespoon of basil - 1/2 tablespoon of Italian spice Cook on medium/low heat. After 5 minutes, add : - 1/4 cup of grape jelly - salt (or creole seasoning) and pepper to taste Make the rest of the recipe as instructed. (Also, for anyone trying to cut back on bread, I substituted half of the bread crumbs for chopped salted almonds and it was still delicious.) +2 Comment Darin C.618 days ago Ugh. Who cares what you did? 0 Comment Kathleen H.1592 days ago I liked the concept of this recipe and didn't put in broiler. I just covered the pan on stove top and cheese melted. My only issue was the tomato puree which didn't care for. Tasted too much like tomato sauce to me. Next time will try crushed tomatoes instead and follow rest of recipe. Enjoyed it! +1 Comment BETH C.1599 days ago Awesome! Just as good as breaded chicken Parmesan, if not better. I used dried basil as that was all I had on hand. I used about 2 tsp added to the sauce rather than going with the typical 1-to-3 ratio. 0 Comment Cyndi D.1601 days ago I just made this for six friends for the football playoffs and everyone loved it. I did add some extra bread crumbs but didn't increase the puree and there was plenty of sauce. I also added some fresh oregano to the sauce. I can easily see making this for a crowd, transferring the chicken & sauce to pans for the oven. It will now be my go to for casual entertaining. +1 Comment Carole T.1604 days ago Delicious as written! 0 Comment aranel812135 days ago A wonderful lighter alternative to the original. Easy to make and equally easy to adjust the seasoning for personal tastes. Husband loved it, so now it's in our go-to recipe box! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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