Fastest chicken parm

Makes 6 servings

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3 tablespoons olive oil

4 medium ripe tomatoes

6 boneless, skinless chicken breasts (about 3 pounds)

Salt and pepper

8 ounces fresh mozzarella cheese

2 ounces Parmesan cheese (1/2 cup grated)

1 bunch fresh basil

1 cup panko bread crumbs

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1. Turn the broiler to high. Set the rack 6 inches from the heat. Put 2 tablespoons olive oil on a rimmed baking sheet and spread it around. Put the baking sheet under the broiler.

2. Slice the tomatoes into rounds. Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast, so you will have 12 cutlets. (If you put them in the freezer for 15-20 minutes before, they will firm up and be easier to slice.) Press down on each with the heel of your hand to flatten.

3. Carefully remove the baking sheet from the oven. Put the chicken cutlets on the sheet, and sprinkle with salt and pepper. Top with the tomatoes, and broil on one side only until the chicken is no longer pink in the center, about 5 to 10 minutes. (It should reach an internal temperature of 160 degrees.) Rotate the pan in the oven, if necessary, so the chicken cooks evenly.

4. While chicken is in the oven, grate the mozzarella and Parmesan. Combine the bread crumbs, mozzarella, and Parmesan in a small bowl.

5. Strip 16 to 20 basil leaves from the stems.

6. When the chicken is cooked through, remove the baking sheet from the broiler. Lay the basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture. Try to cover the entire chicken breast. Drizzle each breast with olive oil.

7. Return to the broiler, and cook until the bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve immediately.

- From How to Cook Everything Fast by Mark Bittman

Per serving: 545 calories; 50 grams protein; 17 grams carbohydrates; 26 grams fat; 157 milligrams cholesterol; 526 milligrams sodium; 2 grams dietary fiber.EndText