Chicken parmesan was one of my favorite dishes growing up, so when I saw this recipe for “new” chicken parmesan, I had to try it. However, I had one glitch: it was an oven dish, and all I had was a hot plate.
I did some quick thinking and came up with this variation. I’ve never tried the real thing, but mine was awfully tasty…
New Chicken Parmesan (adapted from Bon Appétit)
2 tbsp. extra-virgin olive oil
1 garlic clove, minced
5 ripe tomatoes
Large pinch of dried crushed red pepper
2 skinless boneless chicken breast halves (about 6 ounces each)
3/4 cups finely grated Parmesan cheese, divided
salt and pepper
Heat the olive oil in a frying pan over medium-high heat. When hot, add the garlic and stir just until fragrant. Add the tomatoes, red pepper, and salt and pepper. Cook over medium heat, stirring occasionally, until the tomatoes have released their juices and the sauce has thickened somewhat.
Meanwhile, season the chicken in salt and pepper. When the sauce has cooked, remove it from the pan, add a bit more olive oil if necessary, and heat the pan over high heat. Sear the chicken on both sides. Add the sauce back to the pan and reduce the heat to medium. Cover and cook ten minutes, until the chicken is nearly cooked through. Top with parmesan cheese and re-cover. Cook until the cheese is melted, about five more minutes