Here is a chicken parm recipe that is all made in one large, deep skillet. This also has proscutto in it, but it can be substituted with bacon if you’re desperate…Mmmm, bacon. Now get cooking!
Skillet Cooked Chicken Parm
- 4 boneless chicken Breasts, flattened with a meat mallet
- 1/2 cup Italian flavored bread crumbs
- 2 eggs
- Olive oil
- 3 strips of proscutto, chopped
- 1 can (28 oz.) tomato puree
- 1/4 cup chicken broth
- 1/2 cup red wine
- 1/2 cup onion, finely chopped
- 3 tablespoon oregano
- 1 tablespoon garlic powder
- 2 teaspoons of marjoram powder
- 6 –8 slices of mozzarella cheese
- 1/4 cup grated parmesan cheese
Crack and mix eggs in a small bowl. Add breadcrumbs to another bowl. Now dredge the chicken in the egg wash and then dredge it again through the bread crumbs. Place the chicken in a large deep skillet heated with the olive oil and cook, roughly 4 minutes per side. Once the chicken is cooked, place it onto a plate and cover with foil to keep warm.
Oh, I forgot to mention, you’re gonna wanna serve this with penne, so get some water boiling and while you do the next part, drop the penne in the water.
In the same skillet, add onion and proscutto, and sauté for about 2 minutes, stirring constantly. Then add the broth, tomato puree, wine, oregano, garlic powder and grated parmesan cheese. Stir and bring to a simmer. Add chicken breasts and any juice that has accumulated back into the sauce. Make sure the chicken is completely covered in the sauce. Put a cover on the skillet and simmer for about 5 – 7 minutes.
At some point during the simmering process, your penne should be good to go. Take it out and drain.
Go back to the chicken, and now add your sliced mozzarella to the top of sauce, cover again, and simmer until cheese is melted, about 2-3 minutes. Then serve right over the bed of penne.
Enjoy!
