Skillet Parmesan Chicken

By lorik

Ingredients

• 4 boneless skinless chicken breasts
• 2 slices white bread
• Olive Oil
• Flour
• 2 cloves of garlic pressed or minced
• 1 28 oz can crushed tomatoes
• 4 tablespoons chopped basil
• 1 1/4 cup parmesan cheese, divided
• 1/2 cup shredded provolone
• 1/2 cup shredded mozzerella

Details

Servings 4

Preparation

Step 1

Tear bread into 1 inch pieces into a food processor. Add 2 tablespoons olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Pulse about 5 pulses until course crumbs. Add crumbs to 12 inch skillet over medium high heat and cook for 5 minutes or until deep golden brown. Remove from heat, place crumbs into a bowl, add 1/4 cup parmesan cheese and set aside

Take chicken breasts and slice in half horizontally to make 8 chicken cutlets. Season each side lightly with salt and pepper. Dredge lightly in flour, set on baking sheet with rack.

Heat 1 tablespoon olive oil in skillet. Cook cutlets 4 at a time for about 2 minutes on the first side. Turn and cook for an additional 30 seconds to 1 minute until chicken is cooked through. Add an additional 1 tablespoon of oil and cook second batch. Tent cooked chicken with foil and set aside.

Add additional 1 tablespoon olive oil to skillet. Add garlic and cook until fragrant. Add crushed tomatoes and cook for about 5 minutes until slightly thickened. Add 2 tablespoons chopped basil and 1/4 cup parmesan cheese. Stir in until well combined and add sauted chicken back to skillet. Cover chicken with the remaining 3/4 cup parmesan cheese, 1/2 cup provolone and 1/2 cup mozzerela. Put lid on skillet and cook for 3 minutes until cheese melts. After 3 minutes remove lid, add bread crumbs and remaining 2 tablespoons of chopped basil and serve.