Skillet Chicken Parmesan From Del Monte Recipes

SKILLET CHICKEN PARMESAN WITH GNOCCHI

Steps:

• Working with 1 breast at a time, hold a long knife parallel to cutting board and cut 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry, in half, slicing along a long side to make thin cutlets. Arrange all 4 cutlets in an even layer on cutting board and sprinkle all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Transfer to a medium bowl and sprinkle with ¼ cup all-purpose flour; toss to coat.
• Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet, preferably cast iron, over medium. Working in 2 batches and adding more oil between batches if needed, lift cutlets from bowl, shaking off excess flour, and carefully lower into skillet. Cook until deep golden brown, about 3 minutes per side (chicken will finish cooking in oven). Transfer to a large plate or baking sheet.
• Reduce heat to medium-low. Add 8 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes to skillet and cook, stirring constantly, until fragrant, about 1 minute. Add one 28-oz. can whole peeled tomatoes, crushing with your hands as you go, then add remaining 2¼ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1½ tsp. sugar. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add one 17.5-oz. package shelf-stable potato gnocchi and cook, stirring constantly, until gnocchi is barely tender, about 2 minutes. Remove from heat.
• Heat broiler. Arrange chicken in a single layer over gnocchi. Top chicken with 2 oz. Parmesan, finely grated, followed by 8 oz. part-skim mozzarella, sliced ¼" thick. Transfer skillet to oven and broil until cheese is melted and browned, 5-8 minutes; watch closely to avoid burning.
• Serve chicken parm topped with basil leaves if desired.

SKILLET CHICKEN PARMESAN

Steps:

• Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
• Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
• Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
• Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
• Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.