Our oven was broken for a month or so a couple of winters ago. No oven in the winter is rough. I would have probably never even noticed it was broken in the summer but once winter hits, I like all things roasted and baked. We were craving the cheesy, saucy breaded goodness of Chicken Parmesan but the traditional method of baking was off the table, so I improvised. Despite being a stove top meal, there isn’t really any more work involved than if you were putting it in the oven. So if you are ovenless for some reason or maybe it is just too hot to use the oven and you still want something melty, saucy and delicious- give this recipe a try!
Stove Top Chicken Parmesan
2 Boneless Skinless Chicken Breast (Butterflied & Cut Through- creating 4 pieces of chicken total)
3/4 Cup Panko Bread Crumbs
1/3 Cup Shredded Parmesan (the fresh kind works best)
1/2 tsp each of Dried Basil, Oregano and Parsley
salt & pepper to taste
2 eggs- beaten
2 Tbls Olive Oil
1 jar of your favorite marinara
1/4 cup of water (depending on your sauce)
Sliced Provolone or Fresh Mozarella (2-4 slices)
Pasta for serving
1. Heat Olive Oil in large skillet over medium heat.
2. Place eggs in shallow dish and beat slightly.
3.Place panko, Parmesan, basil, oregano, parsley, salt and pepper in shallow dish and mix to combine.
4. Dip 1 piece of chicken in eggs and then in Panko Parmsan mixture. Be sure to coat both sides well. Place in skillet with hot oil. Repeat with 3 remaining pieces. Cook about 4 minutes per side until coating mixture is golden brown and crispy.
5. Once both sides are crispy, pour your favorite sauce over chicken in skillet. If sauce is really thick pour a little into skillet and then add 1/4 water to jar and shake before pouring the rest in. Reduce heat. Cover and let simmer 20 minutes.
6. Top each piece of chicken with a slice of cheese and return lid until cheese is melted (about 2-3 minutes).
7. Serve over pasta.