Skillet Chicken Parmesan

Even my picky eaters liked this one. My husband and I discovered this while watching an episode of Cook's Country/America's Test Kitchen.  It looked really good and really simple and only required one large skillet.   I was most intrigued by the chicken cutlets.  I'd never thought to cut the chicken in half horizontally before.  This simple technique may have just changed my life.  Cutting the chicken into cutlets makes them quicker to cook and allows for more even cooking as well. And I think the kids found them easier to eat than full sized chicken breasts too.

Skillet Chicken Parmesan

1 1/2 c. bread crumbs
3 Tbsp. olive oil
1 1/4 c. parmesan cheese
1/4 c chopped basil
2 cloves garlic, minced
1 (28-oz) can crushed tomatoes (I only had a can of whole tomatoes, so I pulsed it in the food processor first.)
1/2 c. flour
4 chicken breasts, cut in half horizontally
3 Tbsp. oil
3/4 c. mozzarella cheese
3/4 .c shredded provolone cheese

1.  Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. Set aside.
2.  Season chicken with salt and pepper.  Put flour in a shallow pan and dip chicken in the flour to coat on both sides.

3.  Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides. Transfer to a plate and repeat with remaining cutlets and vegetable oil.

4.  Combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.  Reduce heat on skillet to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce.

5.  Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

source:  Cook's Country