The Kansas City weather is completely wacky. One day you could wear shorts and then today it is cold and there is snow on the ground. During the warm up I fired up the grill a couple of times. Today I made chili. I don’t know about you, but I am ready for Spring. Perhaps it will just be one more weekend of cold…a gal can wish.
Last week when we had nice weather, I decided to pull out the grill. Once the grill was hot, I started some chicken then came inside to get some pasta going. When I went back out to check on the chicken, I saw that the grill was out of gas and cooling off instead of cooking my supper. I didn’t have time to get a new tank of gas so I quickly grabbed my chicken and headed inside.
On that particular night, I had visions of a grilled chicken Parmesan for supper; however, the problem with the grill meant I had to improvise. I added some olive oil in a skillet and then added the chicken. I browned the chicken on both sides and then topped it with some marinara sauce and shredded mozzarella to make a quick and easy chicken Parmesan.
We love chicken Parmesan at our house though we haven’t had it in several months because my usual recipe calls for a bread crumb coating. Since I have been cooking gluten free for my son, I had not even thought about trying chicken Parmesan. As we were eating, I was so glad that I tried making it without the breading because it was quite delicious and the kids loved it. I guess running out of gas and the subsequent change in my dinner plans wasn’t so bad after all.
Skillet Chicken Parmesan
boneless skinless chicken breasts (I cut mine in half to fit into my skillet better.)
olive oil for sautéing
shredded mozzarella cheese
Saute chicken in a large skillet until browned on both sides. When the chicken is cooked through top with some marinara sauce and mozzarella cheese. Put a lid on the skillet and continue cooking for an additional 5 minutes or until the sauce heats and the cheese is melted. Serve on top of cooked pasta of your choice.