I don’t know about you, but I am always looking for a quick recipe with a classic feel - something fast, but comforting - and not a casserole! Great served with a green salad and a tall glass of cold milk. Here is my recipe for Chicken Parmesan, ready in about 30 minutes, using one pan. Watch Becky make this recipe on Studio 5.
Yields: 6 Servings
1 can (28-oz) whole peeled plum tomatoes
½ cup finely crushed garlic croutons
½ cup shredded Parmesan cheese
1 pound boneless, skinless chicken breasts
2 tablespoons oil
⅓ cup flour
Garlic salt, california style
4ounces dry penne pasta
1 can (4-oz) sliced mushrooms, undrained
½ cup hot tap water
4-6 slices Provolone or Mozzarella cheese
1-2 cups pasta sauce, optional
Fresh basil, garnish
Preheat oven to 425 degrees.
Open tomatoes, using two knives in a scissor fashion, coarsely cut tomatoes into pieces in the can. Mix together crushed croutons and Parmesan cheese; set aside.
Slice chicken breasts into ½-inch thick slices (may cut into bite-size pieces if desired). In a large ovenproof skillet or dutch oven heat oil on medium high. Dredge chicken pieces in flour, season to taste with garlic salt; fry until lightly browned on both sides (2-3 minutes). Remove chicken from pan and place on a plate. Add dry pasta to skillet; pour undrained tomatoes, undrained mushrooms and hot tap water over pasta; place chicken pieces on top of tomatoes. Cover with a lid, bring to a boil; reduce heat and simmer 10-12 minutes (pasta will be al dente).
Remove lid, sprinkle with Parmesan cheese/croutons. Place uncovered in hot oven for about 10 minutes or until crumbs are toasted. Warm optional pasta sauce.
To serve, push chicken aside and spoon pasta and tomatoes on serving plate, top with a slice of cheese, place chicken on top cheese and spoon warm pasta sauce over top. Garnish with fresh basil.
How is this recipe different?
Chicken Parmesan is a favorite Italian-American dish. As with all “morphed” dishes that become favorites there are dozens of variations but the basic is a pounded thin fillet of breaded fried chicken breast topped with tomato sauce and often served with pasta.
Rather than pound the chicken breast to an even thickness, the chicken is sliced into 1/2-thick slices. Also, the oil has been reduced and pasta is cooked in the same dish.
What if you do not have a large skillet?
A common skillet is 10-12 inches. This may be a bit small, allowing juices to boil out. If available, use a larger skillet - or a Dutch oven. The higher sides of Dutch oven prevent boiling over, as does the larger skillet. If you don't have a large skillet you can half the recipe and make it in a common skillet.