Skillet Chicken Parmesan

I've accepted the fact that, besides the basics of Mac and Cheese and quesadillas, Brad does not have any desire to spend much time in the kitchen.  So, when I was planning meals for this last week, Chicken Parmesan sounded amazing and I decided to find a recipe I would try on Mother's Day.  I found this one and was a bit skeptical at first but afterwards had NO regrets.  We ate thru this like we hadn't had a meal in days, it was so delicious.  *portion control -- it fed Brad, Kelli, and I very well, Will ate about 1/3 of a chicken breast, and had enough leftover for Brad and Kelli to take to work for lunch the next day* 

And, compliments to this website and chef.  So good.

Ingredients:

2 cloves garlic, finely minced

28 ounce can crushed tomatoes

14.5 ounce can diced tomatoes, drained

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup freshly grated Parmesan cheese, divided

3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thin chicken cutlets

salt and pepper for seasoning

1/2 cup all-purpose flour

2 tablespoons canola oil (I ended up using more because the first pieces of chicken I cooked in it soaked it all up.  I just kept adding it as I needed, probably using 1-2 more tablespoons)

3/4 cup shredded mozzarella cheese

3/4 cup shredded provolone cheese (where do you guys find shredded provolone?  I had to get a chunk from the deli and shred it myself...just wondering if anyone has seen it...)

hot spaghetti noodles for serving 

Directions:

1. In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper, and 1/4 cup of the Parmesan cheese.  Set aside for later.

2. In a large 12-inch skillet (I used one with a tall lip), heat the canola oil over medium heat until hot.  Thoroughly dry the chicken pieces and season with salt and pepper on both sides.  Place the flour in a shallow dish and dredge the seasoned chicken in the flour on both sides.  Place 3-4 pieces of chicken at a time in the hot oil and cook for 3 minutes and then flip and cook for another 3 minutes until a nice golden crust has formed on the chicken.  Remove the chicken to a plate and continue with the remaining pieces, removing them all to a plate when they're browned (don't worry, they'll be cooked further in the next step).

3. Wipe the skillet of excess oil and pour the sauce contents from step 1 into the skillet.  Turn the heat to medium and gently nestle the pieces of chicken into the sauce, fitting all 6 pieces in the skillet.  The chicken should be mostly covered with the sauce.  Cover the skillet and simmer the sauce and chicken on medium or medium-low for 15 minutes.

4. Uncover the skillet, sprinkle the mozzarella, provolone, and remaining Parmesan cheese over the chicken and sauce.  Cover and cook for 5 more minutes or until cheese is melted.

5. Serve over hot spaghetti noodles, if desired.

We had roasted asparagus and garlic bread with it and it was a perfect Sunday meal.  Just a heads up, I thought this would take about 20-30 minutes to make and it was closer to 45.