One Pan Chicken Parm

This dish has really clean flavors - the fire roasted tomatoes and hit of fresh basil really stand out.

Take an extra 5 to pound your chicken breasts. A lot of people skip this step and miss out on what it adds to the dish. Use either a meat tenderizer or a rolling pin. When chicken is pounded to an even thickness it will not only cook evenly and quicker it will be much more moist & tender. Try it!!

Pro-Tip: Use provolone instead of the usual mozzarella to add another layer of smokiness. Yum.

Ingredients

• 3 small chicken breasts, pounded to an even thickness
• Olive oil
• 1 medium sweet onion, diced
• 4 garlic cloves, sliced
• One 28 ounce can fire roasted whole tomatoes
• Fresh basil leaves
• Sea Salt and freshly ground black pepper
• 3 thin slices provolone cheese

Instructions

• Brown the chicken in the olive oil over medium high and remove to a plate.
• Saute the onion and garlic in the same skillet.
• Add the tomatoes, season with salt and pepper, bring to a boil, reduce heat and cook for 10 minutes to reduce.
• Add the chicken and any juices.
• Simmer until cooked through 8 to 10 minutes.
• Stir in the basil leaves, add the provolone, cover and simmer five minutes until melted.