Chicken Parmesan

The classic, done easily and deliciously one the stove. Only a flour dredging makes for a lighter dish, and a combination of mozzarella and parmesan makes it the cheesy dinner you're looking for.

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Chicken Parmesan:

Flour for dredging

1.5- 2 pounds chicken breast thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 jar marinara sauce

2 tablespoons parmesan

6- 8 oz mozzarella cheese (pre-sliced is more convenient)

1 tablespoon oil for pan

Basil for serving

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Technique:

Heat pan with oil.

Sprinkle both sides of raw chicken with salt and pepper, dredge in flour and cook in pan 4 minutes each side working in batches. Remove chicken from pan and set aside on a plate. Reduce heat to medium-low.

Add sauce and cook a few minutes. Return chicken to pan and coat in sauce. Sprinkle half of parmesan on chicken. Add mozzarella cheese in thin slices across each chicken breast. Sprinkle on remaining parmesan on chicken breasts.

Cover chicken and steam on low heat for 10 minutes.

Add basil, plate chicken and serve warm.