The Sweet Life

Skillet Chicken Parmesan

Source: RecipeGirl.com (adapted from Cooking Light)

Yield: 4 servings  Prep Time: 25 min  Cook Time: 10 min

1/2 cup grated Parmesan cheese, divided
1/3 cup dry breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 1/2 pounds chicken breast tenders (or chicken breasts cut into strips)
1 tablespoon butter
1 tablespoon olive oil
12 ounces angel hair pasta, cooked and drained
1 1/2 to 2 cups tomato-basil marinara (see *Tips below)
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/2 cup shredded Provolone or Mozzarella cheese

1. Preheat the broiler on the oven. You'll need a large nonstick skillet and a large stainless steel or cast iron skillet for this recipe.

2. Combine 3 tablespoons Parmesan, breadcrumbs, oregano, basil and 1/8 teaspoon salt in a shallow bowl. Place the egg white in a separate shallow bowl. Heat the butter with the olive oil in your nonstick skillet over medium heat. Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through.

3. Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta. In a medium bowl, mix marinara with balsamic, pepper and remaining 1/8 teaspoon salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Provolone cheeses. Broil 2 to 4 minutes, or until the cheese is melted and bubbly. Serve immediately- a generous portion of pasta with chicken and sauce on top.

Tips:

*I prefer to use Classico brand Tomato Basil sauce- it doesn't have any sugar in it, so it tastes most like homemade marinara to me. Or, you can always make some homemade too-
Here's a recipe:

Homemade Marinara Sauce

Source: RecipeGirl.com (re-printed with permission from The Naptime Chef cookbook)

super easy. And guess what? It was. I’m not sure I’ll buy the jarred stuff ever again!

Yield: 6 cups  Prep Time: 5 min  Cook Time: 50 min

1 tablespoon olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 teaspoons Kosher salt
2 teaspoons balsamic vinegar

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

2. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

Tips:
*To store: cool the sauce to room temperature before storing. It will keep in a covered container in the refrigerator for up to 2 weeks, and it will keep in a covered freezer-safe container for up to 3 months.