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One Pan Chicken Parm

One Pan Chicken Parm

Susan Maria Leach  /  6/10/2019  /  Facebook  /  Twitter  / 

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.

Ingredients

  • 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
  • One 2 ounce package fresh basil, leaves removed
  • Sea Salt and freshly ground black pepper
  • 3 thin slices provolone cheese

Instructions

  • 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 and simmer five minutes until melted.

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