Description
This Skillet Chicken Parmesan is topped with a tomato-basil sauce, Asiago, Romano and Parmesan cheeses and can easily be made gluten-free.
Ingredients
- 4 whole Boneless Skinless Chicken Breasts, Trimmed
- 2 whole Eggs, Beaten With A Fork
- ¾ cups Seasoned Breadcrumbs (regular Or Gluten-free)
- ⅓ cups Olive Oil
- 28 ounces, fluid Crushed Tomatoes
- 2 Tablespoons Fresh Chopped Basil
- 2 cloves Garlic, Minced
- 2 Tablespoons Shredded Asiago Cheese
- 2 Tablespoons Romano Cheese
- 2 Tablespoons Parmesan Cheese
Preparation
Dip one chicken breast at a time into egg and then coat in regular or gluten-free breadcrumbs.
Heat olive oil in a 12-inch non-stick, deep skillet. Add chicken and cook over medium to medium-high heat for approximately 10 minutes on each side until internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Add the crushed tomatoes to the skillet. Stir in the basil and garlic. Cover and cook on medium for 5 minutes or until hot. Return the chicken to the skillet and top with the cheese blend.
Cover and cook over medium heat until cheese is melted (approximately 5 minutes).
