Okay, first things first: I don't actually put parmesan in this recipe. But you can, and it's pretty much a chicken parmesan recipe.
I like this recipe because it doesn't require pounding out the meat (since it's baked). It's also completely cooked in a single cast-iron skillet, which makes for easy cleanup.
- 2 boneless, skinless chicken breasts.
- 1 can (14.5oz) diced tomatoes (any style will do).
- 4 tbsp seasoned breadcrumbs.
- 1/2 a sweet onion.
- a few sprigs of fresh oregano.
- 2 garlic cloves.
- 2 tbsp olive oil (pure or light, not extra virgin).
- 1 tsp salt.
- 1 tsp pepper.
- 1/4 cup mozzarella or pizza cheese.
- 2 slices of provolone cheese.
- Preheat oven to 375°. Gather your ingredients.
- Finely chop half of the onion. Mince the garlic. Remove the oregano leaves from the stems and finely chop.
Tip: an easy way to remove oregano leaves from the stem is to hold the top-most part of the stem and gently run your fingers down the stalk in a downward direction. It takes a bit of practice, but eventually the leaves will come right off.
- Add 1 tbsp of pure olive oil to your cast iron skillet, and set heat to medium-high.
- Once the pan is hot (the oil should appear "wavy"), add the onion and cook for about 3 minutes, or until the onion is soft and translucent, stirring occassionally.
Tip: don't let the oil get too hot. If you see smoke, it's too hot.
- Once the onion is soft and translucent, add the garlic and cook for about 30 seconds.
- Remove the onion and garlic from the pan and set aside.
- Lower the heat to medium, and add 1 tbsp of pure olive oil to the pan.
- Season the chicken breasts with salt and pepper on both sides.
- Once the oil is hot, add the chicken breasts to the pan, and cook for about 3 minutes.
- Flip the chicken breasts and cook for another 3 minutes.
- Move the chicken breasts to the outer sides of the pan, and add the onion, garlic, diced tomatoes, and oregano, and cook for about a minute, stirring frequently. Season the sauce with 1 tsp of salt and 1 tsp of pepper, to taste.
- Move the chicken breasts back to the center of the pan, and pile the sauce on top of them. There will be a little bit left in the pan, but try and get as much on top of the chicken breasts as possible.
- Add a layer of breadcrumbs (about 1 tbsp per chicken breast).
- Add a layer of mozzarella or pizza cheese to each chicken breast.
- Add another layer of breadcrumbs.
- Put a single slice of provolone cheese on each chicken breast.
- Throw the pan in the preheated oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°.