Okay, first things first: I don't actually put parmesan in this recipe. But you can, and it's pretty much a chicken parmesan recipe.
I like this recipe because it doesn't require pounding out the meat (since it's baked). It's also completely cooked in a single cast-iron skillet, which makes for easy cleanup.
- 2 boneless, skinless chicken breasts.
- 1 can (14.5oz) diced tomatoes (any ...