Fresh Chicken Parmesan

  • 1 lb. boneless, skinless chicken breasts - sliced into single serving sizes
  • 2 T. mayonnaise
  • 1 c. panko or other coarse bread crumbs
  • 2 T. grated parmesan cheese plus more for topping
  • 1 T. Italian seasoning
  • 1 tsp. minced garlic
  • 1 tsp. coarse salt
  • 2 T. cooking fat - divided
  • 2 lbs. ripe roma tomatoes - sliced into ¼" slices

Preheat the oven to 350° F. Spray a 9x13" baking pan with cooking spray and set aside.

Trim and slice the chicken into single serving sizes. I generally cut one breast in half, lengthwise, as they have gotten enormous over time and half a breast is now a reasonably serving size! Brush the chicken pieces generously with mayonnaise and set aside.

In a shallow dish, combine the panko, 2 tablespoons of parmesan cheese, Italian seasoning, minced garlic, and salt. Carefully dredge the chicken pieces in the seasoned crumb mixture and place on a wrack to rest while you prepare a skillet.

Heat a skillet over medium-high heat and add half the cooking fat to it; save the other half for cooking the second batch of chicken. Sauté half the chicken pieces in the hot fat, making sure not to crowd the pan and turning after 5 minutes of cooking on the first side. Remove the chicken pieces to the prepared baking pan and set aside. Repeat, adding the other half of the cooking fat to the pan, with the second half of the chicken pieces.

Cover the top of the chicken generously with the sliced tomatoes and sprinkle generously with additional grated parmesan cheese. Bake in the preheated oven for 20 minutes or until the chicken is fully cooked, the tomatoes are warmed, and the parmesan cheese is melted.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
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