Tuesday, July 9, 2013

SUMMER MENU-A-DAY FOR JULY ~ Chicken Parmesan Skillet



Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#9 - Chicken Parmesan Skillet
Today is a busy day...perfect night for one of Wildtree's Skillet Meals! This recipe just kicks it up a notch without much effort!
Chicken Parmesan Skillet
1 tablespoon Wildtree Natural Grapeseed Oil
1 pound chicken, boneless skinless, cubed
2 cups water
1 (14.5 ounce) can tomato sauce
1 packet Wildtree Lasagna Skillet Meal
2 cups penne
4 ounces fresh mozzarella
2 tablespoon unsalted butter, melted
1 cup panko
Preheat oven to 400°F. Heat the Grapeseed Oil in a large, oven safe, nonstick skillet over medium heat. Add the chicken and brown on all sides. Stir in water, tomatoes, and the Lasagna Skillet seasoning packet. Mix thoroughly. Add pasta and bring to a boil, stirring occasionally. Once the sauce is boiling, reduce heat to low, cover, and simmer 11-13 minutes or until the pasta is tender, stirring occasionally. Remove from heat, uncover, top with mozzarella cheese. Mix together the melted butter and panko breadcrumbs. Sprinkle all over the top of the chicken parmesan. Transfer the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden. Garnish with parsley if desired.

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