What is it with me and Italian food lately? It’s all I crave, mostly because it’s comfort food tome. I’ve thought about it and feel like the think the overwhelm of life in general, catching up (if that’s possible) on the lack of uninterrupted sleep during Ramadan and getting the house as organized as possible during a very involved updating and remodeling of our new space (which I hope to share with you all very soon). One dish I’ve made a lot, simply because it is so easy and contains basically every one of my favorite ingredients, is this incredible Skillet Chicken Parmesan that looks like this, but can be made into scrumptious sandwiches, too.
It all starts with great halal chicken, of course and then is prepared much like a regular chicken Parmesan dish in that the meat is seasoned and breaded and sauteed on the stove top in the same way.
Then sauce and cheese are added straight into the same skillet where the breaded chicken was sauteed.
And the cheese melts so nice, right into the fresh basil…that’s the best.
This is when you get to decide whether or not you want to enjoy this on pasta,on some rustic Italian bread as a sandwich fit for dinner…
…or right out of the pan…
I always seem to choose the sandwich. I’m an 80’s kid-we made sandwiches out of everything.
It’s like a gourmet Italian sub.
I can’t get enough of them, and I don’t have to look around at any restaurant to serve it up, especially serving all the halal meat, bread and cheese, and anything else that might be processed or not so fresh.
It’s so good you’ll want to make it over and over again- you know those recipes? Yeah, print this one out and save it- trust me.
What’s your go-to comfort food sandwich?
Skillet Chicken Parmesan
By August 24, 2013Published:
- Yield: 2-3 Sandwiches (2-4 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
No time for the long version of Baked Chicken Parmesan? This is the perfect way to satisfy the craving for something Italian, filling and delicious, without all the fuss or time involved.
- 4 pieces boneless, skinless chicken breasts
- 2-4 tablespoons olive oil
- 2 eggs
- 2 cups bread crumbs
- 2 tablespoons parsley dried
- 2 tablespoons freshly grated Parmesan + more for finishing
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups prepared tomato sauce
- 1/2 pound fresh mozzarella cheese
- 4-6 fresh basil leaves dried
- several leaves fresh curly parsley (optional)
- 1 loaf rustic Italian bread
- Prepare one bowl and two plates for the egg wash, bread crumbs, and breaded chicken.
- Slice the chicken in half to thin it out, or alternatively, use a meat hammer to thin it out (this helps it to cook faster and more thoroughly). Cut into 2-inch vertical strips.
- Crack the eggs into a bowl and whisk vigorously.
- In a medium size bowl or rectangular dish, combine the bread crumbs, salt, pepper, Parmesan and parsley flakes.
- Dip one piece of breaded chicken into the whisked egg and turn so that it is fully covered in the egg. Remove and place in the bread crumb mixture, then onto a separate plate. Repeat until all chicken has been breaded.
- Heat the oil in a medium-large saute pan.
- Place the chicken in the heated oil and cook until browned, about 3-4 minutes. Flip and cook the other side until brown for the same amount of time.
- Add the sauce to cover the meat. Slice the mozzarella and place directly on top of the sauce. Add the basil leaves, too.
- Lower heat to a simmer and cover. Cook for about 20 minutes.
- Remove the lid and turn off the heat. Add fresh parsley on top, if desired. Sprinkle with freshly grated Parmesan, if you like.
- Move chicken to a serving platter if serving with pasta; remove each piece individually if placing on rustic bread for sandwiches.
- If making sandwiches, place chicken on one half of a large slice of the bread, then close with the top half and cut. This is much easier than making two small halves.