Fresh Mozzarella Chicken Parmesan
Serves: 4
  • 4 Boneless, skinless chicken breasts, about 6 ounces each
  • Kosher salt
  • Fresh ground black pepper
  • ½ cup all-purpose flour
  • 2-3 tablespoons olive oil
  • ½ cup chopped yellow onion
  • 1 medium clove garlic, minced
  • 28 oz canned or carton diced tomatoes, drained
  • 1 teaspoon dried oregano or basil
  • 8 oz fresh mozzarella cheese, cut into ¼-inch thick slices
  • ¼-1/2 cups grated Parmesan cheese
  1. Pound chicken breasts between waxed paper or plastic wrap to ½ inch thickness. Season both sides with salt and pepper. Put flour in a shallow dish and dredge chicken on both sides, lightly shaking off excess.
  2. Heat olive oil over medium heat in a large skillet. Add chicken breasts in a single layer and cook until browned, about 3-4 minutes; turn and cook until browned on the other side, about 3-4 minutes. Remove chicken and keep warm.
  3. To the same skillet, add onions (adding 1 tablespoon additional olive oil if needed) and cook and stir until softened, about 3-4 minutes. Add garlic and cook until softened, about 1 minute. Stir in tomatoes, oregano, ½ teaspoon salt and several grinds of fresh ground black pepper and bring to a simmer; adjust heat to low and cook 5-10 minutes to blend flavors and thicken slightly.
  4. Add browned chicken in a single layer to the tomatoes in the skillet, spooning some sauce over each breast. Cover and cook just until chicken is cooked through, about 3-5 minutes. Remove from heat.
  5. Preheat broiler.
  6. Put mozzarella slices over each breast then sprinkle with Parmesan cheese. Put pan under broiler and cook until cheese is melted and lightly browned, about 2-3 minutes. Or eliminate the broiler step and cover the skillet, cooking on low just until the cheese melts, about 2-3 minutes.
Recipe by A Year at the Table at