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PCLinuxOS Recipe Corner:

Chicken Parmesan Skillet Casserole


3 tablespoons butter
1/2 cup Panko Italian style crispy bread crumbs
1/2 cup shredded Parmesan cheese **
1 package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
4 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Organic tomato basil pasta sauce (from 24.5-oz jar)
1 1/2 cups shredded mozzarella cheese (6 oz)
2 tablespoons thinly shredded fresh basil leaves

** Be sure to use shredded (not grated) Parmesan cheese for this recipe.


1 Heat oven to 400F (204C). In a 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to a small bowl; stir in Parmesan cheese.

2 Wipe out the skillet. Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from the pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir for 30 seconds.

3 Stir in sauce; heat to simmer. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until the cheese is melted.

4 Sprinkle with bread crumb mixture. Top with basil.


Can't take the heat? Skip the pepper flakes.


      Calories: 510           Carbs: 21           Fiber: 1g           Sodium: 1210mg

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