Skillet Chicken Parmesean

Another great recipe from America's Test Kitchen -- super easy and with few ingredients.  By far the best chicken parmesean I've ever made or eaten.  I served it with broccoli, and Jack cleaned his plate (except for the very-garlicky tomato sauce).

Serves 4-6

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.  (I used whole wheat and it was delicious.)

INGREDIENTS

• 1 1/2cups fresh bread crumbs
• 3tablespoons olive oil
• 1 1/4cups grated Parmesan cheese (I used the food processor to chop this, too)
• 1/4cup chopped fresh basil (again, food processor)
• 2cloves garlic, minced (again, food processor)
• 1(28-ounce) can crushed tomatoes
•  Salt and pepper
• 1/2cup all-purpose flour
• 4boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
• 3tablespoons vegetable oil
• 3/4cup shredded mozzarella cheese
• 3/4cup shredded provolone cheese  (I used about a cup of Sargento's mozzarella-provalone Artisian blend instead of separate mozz and prov)

INSTRUCTIONS

• 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
• 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil.
• 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Penne with Vodka Sauce

Yesterday when I was watching the Barefoot Contessa, she made Penne with Vodka Sauce and it looked delicious, so I decided to try the recipe for myself tonight. The best part about the recipe, since I can't sample the vodka while I cook, was squishing the tomatoes into the pan using my fingers.

Jack and Brian both loved the recipe, in fact Jack asked for a second helping. The recipe was more than enough for the three of us, with leftovers for all of us tomorrow night, too.