Boneless/skinless chicken breasts are a healthy but usually boring protein, so I wanted to try my own spin on Chicken Parmigiana.
I split each of the two giant chicken breasts into three cutlets (tail, then butterflied the thicker front), and pounded them to flatten them so they would cook more quickly. A dusting of Italian seasoning, salt, and pepper on each side, and a quick dredge in flour before sauteeing in a couple tablespoons of olive oil got things going. Even with the huge nonstick frypan, I only sauteed three cutlets at a time.
When all were nicely browned and up to temperature, each was garnished with a fresh basil leaf and a slice of mozzarella cheese. The cheese melted and it was time for supper!
Served in a pool of spaghetti sauce, and a sprinkle of parmesan cheese, we also had twice-baked potatoes and Italian vegetable blend. Yummy - and lots of leftovers too!
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