Skillet Chicken Parmesan

Sorry for the LONG break between posts! February has proven to be quite a hectic month thus far. I actually prepared this dish about a week and a half ago, and am just now getting around to posting this. YIKES!

This was my first attempt at making any sort of Chicken Parmesan recipe, and I think it turned out great (I can't say the same for the picture of it, though!). I love this dish, because all the taste of Chicken Parmesan is there, but the fried greasiness isn't! I hope you enjoy this as much as I did!

Ingredients:

• ~1 lb of boneless, skinless chicken breast
• 1/3 cup breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic salt
• 1 large egg
• 1 Tbs olive oil
• 3/4 cup your favorite marinara sauce
• 3/4 cup shredded mozzarella cheese

How to:

• In a shallow bowl, mix together breadcrumbs, Parmesan cheese, oregano, and garlic salt.
• In a separate bowl, beat the egg until frothy.
• Wrap the chicken in plastic wrap and pound chicken breasts with a tenderizer until they are an even thickness. I butterflied my chicken breasts before wrapping them so they were nice and thin - about 1/2 inch.
• Heat oil in a large nonstick skillet over medium-high heat.
• Dip each piece of chicken in the egg, then roll in the breadcrumb mixture.
• Add the coated chicken to the skillet and cook for 4-5 min on each side, or until the chicken is well browned and just cooked through.
• Spoon the marinara sauce evenly over the top of the chicken and sprinkle with mozzarella.
• Cover the skillet and reduce heat to low. Cook for ~3 more minutes, or until the cheese is melted.

I served my Skillet Chicken Parmesan with a side of spaghetti. And some red wine, of course. I recommend you try the same :)

The original recipe can be found here.

Enjoy!