One-pan Chicken Parmigiana

Italian 10 Mins Prep · 20 Mins Cook

1. Place the chicken breasts on a cutting board. Take one at a time and firmly press your hand on top. Then, with a large sharp knife, carefully slice each breast horizontally into two thin fillets per breast. Season both sides generously with the spice rub and chilli flakes, ensuring the seasoning sticks well.
2. In a large, deep oven-proof pan, heat the olive oil and butter over a medium-high heat until the butter melts and starts foaming. Add the chicken fillets and cook on one side only, approx. 2 minutes. Once done, transfer the chicken to a plate and cover it to keep it warm.
3. Using the same pan, fry the capers over a medium-high heat for approx. 30 seconds. Then, add the tomatoes and cook, occasionally shaking the pan, for roughly 2 minutes, or until the tomatoes begin to soften. Pour in the stock and let it simmer for 2 minutes. Next, stir in half the grated cheese and basil.
4. Return the chicken to the pan, with the uncooked side facing down. Simmer the chicken while occasionally basting it with the pan juices for approx. 2-3 minutes, or until the chicken is cooked and the tomatoes have slightly collapsed.
5. Remove the pan from the heat and sprinkle the over remaining cheese. Cover it and allow the cheese to melt, approx. 2 minutes. Season the dish generously with salt flakes and black pepper.
6. Serve the dish directly at the table in the pan topped with extra basil leaves.

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