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Friday, August 30, 2013

Skillet Chicken Parmigiana

This recipe comes from a dear friend of mine Erica.  It is in a cookbook that I got while we were going to Grad School.  It is a super easy recipe, and it's really yummy!  It's a fast one for those nights you aren't sure what to cook.  Give it a try, and the clean up is pretty quick from this as well.  Enjoy!

1/4 C. olive oil
1 C chopped onions
2 cloves of garlic minced
1 28 oz can of crushed tomatoes
2 tsp of sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp basil
4 Boneless skinless chicken breasts
1/2  C. Italian bread crumbs
1/3 C. Parmesan cheese
1 egg, beaten
1/2 C. shredded mozzarella cheese

in a 3 qt sauce pan, heat 2 Tbsp of olive oil over medium heat.  Saute onions and garlic in oil stirring occasionally.  Stir in tomatoes, sugar, salt and pepper.  Heat to boiling, stirring occasionally.  Reduce heat and simmer covered.  Between sheets of waxed paper pound chicken breasts to 1/4" thickness.  In a shallow dish mix bred crumbs and Parmesan cheese. Dip chicken into egg, then oat with bread crumb mixture.  In a 12 inch skillet, heat remaining oil over medium heat.  Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.  Pour tomatoes sauce around the chicken in skillet.  Sprinkle mozzarella cheese over chicken, cover and heat until melted.  Serve over pasta.

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