Here’s another great recipe from Duke’s Mayonnaise new cookbook I gave away recently. My son has put this on the repeat list already and we can’t rave enough about it. The chicken stayed really moist and crispy not to mention how great it is to only cook in one pan!?!? I love my cast iron pan and this recipe reminds me of how versatile this pan can be from stove top to oven. Since my chicken breast where so huge I could only fit 2 in the pan which was plenty for 3 of us and leftovers for lunch the next day. I also like the breadcrumb mixture with a little flour mixed in. Usually you have the 3 breading stations, but this was a nice treat and the crust stayed on really well while pan frying it.

Skillet Chicken Parmesan
(Adapted from Duke’s Mayonnaise Cookbook)

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4 boneless. skinless chicken breasts (about 2 pounds)
1/4 cup Duke’s Mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup dry breadcrumbs
2 tablespoons all-purpose flour
1 tablespoon Italian seasoning
3 tablespoons vegetable oil
1 (24-ounce) jar marinara sauce
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves

Preheat the oven to 425°F.

Brush both sides of the chicken with the mayonnaise; sprinkle with the salt and pepper.

Combine the breadcrumbs, flour, and Italian seasoning in a shallow dish. Dip the chicken in the breadcrumb mixture, pressing to coat evenly.

Heat the oil in a large cast-iron or other oven proof skillet over medium-high heat. Brown the chicken for 2 to 3 minutes on each side.

Remove from the heat. Pour the marinara sauce over the chicken, sprinkle with the Parmesan cheese, and arrange the mozzarella slices evenly over the top.

Transfer the skillet to the oven and bake at 425°F for 20 minutes, or until the chicken is cooked through and the cheese is melted and lightly browned. Top with basil leaves before serving.

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