One Pan Chicken Parm
This dish has really clean flavors - the fire roasted tomatoes and hit of fresh basil really stand out.
Take an extra 5 to pound your chicken breasts. A lot of people skip this step and miss out on what it adds to the dish. Use either a meat tenderizer or a rolling pin. When chicken is pounded to an even thickness it will not only cook evenly and quicker it will be much more moist & tender. Try it!!
Pro-Tip: Use provolone instead of the usual mozzarella to add another layer of smokiness. Yum.
- 3 small chicken breasts, pounded to an even thickness
- Olive oil
- 1 medium sweet onion, diced
- 4 garlic cloves, sliced
- One 28 ounce can fire roasted whole tomatoes
- Fresh basil leaves
- Sea Salt and freshly ground black pepper
- 3 thin slices provolone cheese
- Brown the chicken in the olive oil over medium high and remove to a plate.
- Saute the onion and garlic in the same skillet.
- Add the tomatoes, season with salt and pepper, bring to a boil, reduce heat and cook for 10 minutes to reduce.
- Add the chicken and any juices.
- Simmer until cooked through 8 to 10 minutes.
- Stir in the basil leaves, add the provolone, cover and simmer five minutes until melted.