How to scale chicken recipe that requires cooking in a single layer?
Short answer, no. If you're going to saute something in a pan it's going to have a different flavor than if you were to bake it in the oven (and you don't get the same reduction effect that you'll get by using a pan over a medium-high heat). that said, there's nothing that says you can't bake it, it just won't taste exactly the same, and will be thinner. If you want identical results, you need an identical process. You could always put another pan on the stove