Chicken Parm with Roasted Broccoli & Garlic Bread
One of the better Dinnerly (another Martha food delivery service) recipes I made. A nice, easy version of Chicken Parm. Fuggedaboutit.
Serving Size: 4 servings
Chicken Parm with Roasted Broccoli & Garlic Bread
A classic, easy meal.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 4 large garlic cloves, roughly chopped
- 3 ounces fontina, thinly sliced
- 1 lb. broccoli crowns, cut into 1-inch spears
- 2 hero/sub rolls, split in half
- 2 1/2 ounce can tomato paste
- 4 boneless, skinless chicken breasts
- 3/4 teaspoon sugar
- Olive oil
- Kosher salt & pepper
Instructions
- In a small bowl, stir together 1/3 of the garlic and 3 T oil. Brush or spoon garlic-oil all over cut sides of bread.
- Heat 1 T oil and remaining garlic in a large ovenproof skillet over medium-high. When sizzling, about 1 minute, add tomato paste and cook, stirring, 2 minutes. Add 2 cups water, 3/4 tsp salt, 3/4 tsp sugar, and a few grinds of pepper. Boil until reduced to 1 1/4 cups, 4-5 minutes. Pour sauce into a measuring cup. Rinse and dry skillet.
- While sauce cooks, toss broccoli with 3 T oil on a rimmed baking sheet, and season generously with salt and pepper. Roast in oven until tender and browned and crisp in spots, about 12 minutes, adding bread to sheet after about 8 minutes to lightly toast (watch closely). Remove sheet from oven; wrap bread in foil to keep warm. Turn broiler to high.
- Pat chicken dry and season with 1 tsp salt and a few grinds of pepper. Heat 2 T oil in same skillet over medium-high. Add chicken and cook until golden brown and just cooked through, about 2 minutes per side. Remove from heat and cover chicken with tomato sauce, sauce will sizzle.
- Top chicken with sliced fontina and place skillet in oven. Broil until fontina is melted, and golden brown in spots, and sauce is bubbling, about 3 minutes (watch carefully).
- Cut roll crosswise into slices and serve alongside chicken, roasted broccoli and remaining sauce on the side for dipping.
Notes: