Quick Chicken Parmesan

By carol gorman

Ingredients

• 2 8-ounce boneless, skinless chicken breasts, trimmed
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
• 2 tablespoons freshly grated Parmesan cheese
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 28-ounce can no-salt-added crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil or parsley

Details

Servings 4
Cooking time 35mins
Adapted from eatingwell.com

Preparation

Step 1

Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even ¼-inch thickness. Sprinkle the chicken with ¼ teaspoon pepper. Combine breadcrumbs. Parmesan and 1 tablespoon oil in a small bowl; set aside.

Position rack in upper third of oven; preheat broiler to high.

Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.

Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning, salt and the remaining ¼ teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.

Sprinkle about ¼ cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).