Chicken · Dinner Favorites

Skillet Chicken Parmesan

There’s nothing quite like starting your day with the sudden realization that you have just used your lip liner to line your eyes instead of your eyeliner.

I wondered why the color looked a little off….

Fortunately, I caught my error before I had done both eyes, so it was an easy fix. I just hope that it’a not a precursor to the rest of the day. I have a lot on my to-do list, starting with sending a short grocery list to Dad in preparation for our arrival next week. It’s The Queen Mother’s 75th birthday (shhhh, don’t tell her I mentioned it..), and we are all flying in to celebrate. I have the menu set for the party, and all I have to do is make her cake. I know what kind of cake I’m making (chocolate, obviously!), but I am still figuring out the design/details.


I want to make sure it’s amazing and  extra special, but since I’ll only have the day of the party to put it together, I have to make sure it’s doable with limited tools on hand.

Challenge accepted…

Skillet Chicken Parmesan – adapted from Food Network

2 skinless, boneless chicken breasts (about 10 ounces each)
1 8 -inch piece day-old baguette (about 4 ounces)
2 tbs. 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
1 15 -ounce can tomato puree
1 small clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 cup shredded part-skim mozzarella cheese

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.


2 thoughts on “Skillet Chicken Parmesan

  1. So it dawned on me as I am trying to clean out my emails (I might have over 11,000 unopened, cough, cough–mostly junk, but I want to delete them one by one instead of all at once. I’m crazy, I know. My husband tells me all the time.) Anyway–I came upon a bunch of Megan’s Sweet Life and realized you haven’t posted since February????? How are you? ‘Sup? ❤

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