Skillet Chicken Parmesan
{Recipe Source: Mels Kitchen Cafe}
2 cloves garlic, pressed or finely minced
28 oz can crushed tomatoes
14.5 oz can petite diced tomatoes, drained
1/2 t dried oregano
1/2 t dried basil
1 t sugar
1/2 t salt
1/2 t black pepper
3/4 cup freshly grated parmesan cheese, divided
3 chicken breasts cut in half lengthwise to make 6 thinner cutlets (next time I think I'll be pounding out the chicken then cutting each in half, I wanted more tender chicken and think this would help)
Garlic salt
1/2 cup flour
2 T oil (vegetable, canola or olive)
3/4 cup shredded mozzarella (I had leftover fresh mozzarella that I sliced and it was so good!)
3-4 slices provolone, cut in half
Hot spaghetti noodles for serving
In medium bowl, combine garlic, crushed and diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup parmesan. Set aside.
In a large skillet, heat 2 T oil until over medium heat until rippling and hot. Thoroughly dry chicken cutlets and season with garlic salt. Place flour in a shallow dish and dredge seasoned cutlets, coating both sides. Place 3-4 cutlets in hot pan and let cook only 3 minutes per side until there's a nice golden crust. Remove to plate (they'll finish cooking at a later point). Repeat with remaining cutlets.
Wipe skillet of excess oil and pour pre-mixed sauce contents into the pan, taking care of splatters. Turn heat to medium and gently nestle all 6 browned chicken cutlets into the sauce. The chicken should be mostly covered with sauce. Cover the skillet and simmer on medium low for about 15 minutes.
Uncover and place mozzarella, provolone, and grated parmesan over each chicken piece. Cover and cook 5 minutes more until cheese to melt-y. Serve over hot spaghetti noodles.
Serves 6
Thank you for planning my dinner menu for tonight with this recipe. : ) Very timely, and tasty looking!
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