Description
Perfect for a weeknight dinner with all the fuss of classic chicken Parmesan and none of the extra steps!
Ingredients
- Olive Oil, As Needed
- 2 whole Large Boneless, Skinless Chicken Breasts, Cubed
- Salt And Pepper, to taste
- ½ whole Onion, Diced
- 4 cloves Garlic, Minced
- 8 ounces, fluid Tomato Sauce
- 15 ounces, fluid Canned Whole Tomatoes And Their Juices
- 8 ounces, weight Fresh Mozzarella Pearls (or Cubed Fresh Mozzarella)
- ½ cups Panko Bread Crumbs
- ¼ cups Grated Parmesan Cheese
Preparation
Preheat oven to 425ºF and an ovenproof skillet to medium-high heat with some olive oil. When skillet is hot, add chicken in one layer. Sprinkle the chicken with salt and pepper, and cook for about 7 minutes, stirring once or twice, until chicken is lightly browned.
Add onion to skillet. Stir onion with the chicken for 2 minutes, then add garlic. Stir garlic for 1 minute, then add tomato sauce and whole tomatoes with their juices. Use your hands or a spoon to crush the tomatoes as you add them to the pan.
Stir sauce together with chicken and taste; add salt and pepper until it is very flavorful. Sprinkle mozzarella pieces over the sauce—they should sink in slightly. Sprinkle panko and Parmesan over top of the skillet to form a crust.
Transfer skillet to oven and bake for 15–20 minutes until sauce is bubbly and topping is brown. Let rest for a few minutes to cool just slightly and serve as desired with pasta, bread, or salad.
Enjoy!
