lightened up chicken parm

Skillet Chicken and Mozzarella Bake

Serves 4.  From the April 2015 issue of Cooking Light magazine, a great combination of savory flavors.

            ⅓ c. panko breadcrumbs

            2 Tbs. grated Parmesan cheese

            2 tsp. butter, melted

            1 Tbs. olive oil, divided

            4 (6-oz.) skinless, boneless chicken breast halves

            ½ tsp. kosher salt, divided

            ½ tsp. fresh ground black pepper, divided

            1 c. chopped onion

            2 tsp. minced garlic

            1 c. chopped tomato

            ¾ c. prepared marinara sauce

            ¼ c. chicken broth

            1 Tbs. chopped fresh oregano, divided

            2 oz. fresh mozzarella cheese, torn into small pieces (about ½ c.)

Heat oven to 400 degrees.  Heat an ovenproof large skillet over medium heat.  Add panko; sauté 3 minutes.  Combine panko, Parmesan cheese, and butter in a small bowl.      

Wipe out skillet and heat over high heat.  Add 1 tsp. oil to pan; swirl to coat.  Sprinkle chicken with ¼ tsp. salt and ¼ tsp. pepper.  Add chicken to pan; cook 5 minutes.  Turn and cook 2 minutes.  Remove chicken from pan.  Add remaining 2 tsp. oil to pan; swirl.  Add onion and garlic to pan; sauté 2 minutes.  Add remaining ¼ tsp. salt, remaining ¼ tsp. pepper, tomato, marinara sauce, both, and 2 tsp, oregano to pan.  Return chicken to pan; bring to a boil.  Sprinkle panko mixture and mozzarella over top.  Place pan in oven.  Bake for 10 minutes or until chicken is done.  Top with remaining 1 tsp. oregano.