Skillet Chicken Parmesan

Name: Skillet Chicken Parmesan
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams 8-inch piece day-old baguette (about; 59 milliliters finely chopped fresh basil; 1 small clove garlic, grated; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 59 milliliters grated Parmesan cheese; 118 milliliters shredded part-skim mozzarella cheese; 0 teaspoons red pepper flakes; 567 grams skinless, boneless chicken breasts (about each); 425 grams tomato puree

Skillet Chicken Parmesan might be just the main course you are searching for. One portion of this dish contains about 40g of protein, 16g of fat, and a total of 403 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of chicken breasts, tomato puree, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes.

Ingredients you will need

Bread

Equipment you will use

Serrated Knife

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).

Ingredients you will need

Bread Cubes

Equipment you will use

Food Processor

Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes.

Ingredients you will need

Breadcrumbs

Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute.

Ingredients you will need

Parmesan

Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.

Ingredients you will need

Basil

Equipment you will use

Broiler

Bowl

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Pepper

Salt

Equipment you will use

Frying Pan

Transfer to a plate.

Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet.

Ingredients you will need

Tomato Puree

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Parmesan

Garlic

Basil

Sauce

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.

Ingredients you will need

Breadcrumbs

Parmesan

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

Ingredients you will need

Breadcrumbs

Mozzarella

Cheese

Equipment

Ingredients

Servings:

113grams

8-inch piece day-old baguette (about 59milliliters

finely chopped fresh basil 1small clove

garlic, grated 4servings

Kosher salt and freshly ground pepper 2Tbsps

extra-virgin olive oil 59milliliters

grated Parmesan cheese 118milliliters

shredded part-skim mozzarella cheese 0teaspoons

red pepper flakes 567grams

skinless, boneless chicken breasts (about each)425grams

tomato puree

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.