Well sort of - I came home one night, completely clueless about what I was serving for dinner (and that never happens). I had everything I needed for chicken parmesan, but blech, the heat. With no other inspiration and the clock ticking away I decided to suck it up and go for it. So I had all of the chicken breaded and hanging out while the oil was heating up and it hit me. Why the heck should I bake the chicken in the oven when I can very well do it on my stove top, hell-looo! So I browned all of the chicken breasts as I would normally do in a large skillet with some olive oil, took them out and set them aside.
I completed the entire meal right in my jumbo non-stick skillet and never even had to turn the oven on, LOOOOVE IT! You see, nothing can hold you back from good ol' comfort cookin' when you really really want it...or yuh know, when you have no other choice.
Cornmeal Chicken Parmesan (oven-less!)
1/2 C olive oil
4 boneless, skinless chicken breasts
2 large eggs
2/3 C cornmeal (I use white, but feel free to substitute)
2/3 C Panko bread crumbs
4 tsp dry italian dressing mix (I usually just use a combination of garlic powder, parsley, onion powder, salt & pepper because I rarely have dry dressing on hand)
1/2 C grated parmesan cheese
1 C shredded mozzarella
2 C tomato sauce (I use a homemade sauce but 1 jar of store bought will work here)
Heat olive oil in a large non-stick skillet over medium heat.
Meanwhile, beat egg in a shallow dish. In another dish combine the cornmeal, panko, parmesan and seasoning. Dip chicken in the egg then dredge in the cornmeal mix. Set chicken on a plate in one layer while oil finishes heating.
When the oil is nice and hot (but not smoking) add the chicken breasts to the pan. Cook chicken 2-3 min on each side, or until pretty and golden. Remove chicken and drain oil from skillet. Reduce heat to medium low and return skillet.
Place chicken in one layer in the skillet, pour sauce on top. Cover and cook for 15 minutes. Top with shredded mozzarella, cover and cook and additional 10-15 min or until cheese is bubbly and chicken is no longer pink.
Serve immediately over some pasta along with additional parmesan cheese. Mmmmmm.