Skillet Chicken And Mozzarella Bake

• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons unsalted butter, melted
• 1 tablespoon olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 cup chopped tomato
• 3/4 cup lower-sodium marinara sauce (such as Dell'Amore)
• 1/4 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon chopped fresh oregano, divided
• 2 ounces fresh mozzarella cheese, torn into small pieces (about 1/2 cup)

1. Preheat oven to 400u0b0.
2. Heat a large skillet over medium heat. Add panko; saute 3 minutes. Combine panko, Parmesan cheese, and butter in a small bowl.
3. Heat pan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes. Turn and cook 2 minutes. Remove chicken from pan. Add remaining 2 teaspoons oil to pan; swirl. Add onion and garlic to pan; saute 2 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tomato, marinara sauce, stock, and 2 teaspoons oregano to pan. Return chicken to pan; bring to a boil. Sprinkle panko mixture and mozzarella over top. Place pan in oven. Bake at 400u0b0 for 10 minutes or until chicken is done. Top with remaining 1 teaspoon oregano.

parmesan cheese, unsalted butter, olive oil, skinless, kosher salt, freshly ground black pepper, onion, garlic, tomato, lower, chicken, fresh oregano, mozzarella cheese

Taken from www.myrecipes.com/recipe/skillet-chicken-mozzarella-bake (may not work)