Sunday, March 1, 2009

Chicken Parmersean

I love this dish and it is one of our staple dinners. I don't know how this never made it onto the blog before, but it didn't!  This is a modified recipe from cooking light magazine and its really good. Feel free to tweak the sauce, that part is really up to you. 

Chicken Parmersean

  • 1 chicken breast
  • 1 egg
  • 1 cup breadcrumbs
  • 2 tbsp parmersean cheese
  • 1 tbsp italian seasoning
  • Pasta sauce, made to your specifications
  • Spaghetti
  • Mozzerella cheese

Cut the chicken breast into filets, really as thin as you can get them. 1 chicken breast should make 4 full sized filets, which easily serves 2 people. Scramble the egg in a bowl, and in a second bowl, mix the breadcrumbs, pamersean cheese, and italian seasoning. 

Dip the filet into the egg so it is coated, then transfer immediately to the breadcrumbs. Shake in the breadcrumbs and turn over a few times until it is fully coated. In a frying pan, heat up 3 tbsp of olive oil. Once heated, transfer the breaded chicken into the frying pan. Cook for 3 minutes on each side (you may need to add more oil). Pull out of the frying pan and set it on a paper towel. Check to make sure the chicken is cooked completely. 

In a 11x7 baking pan, put pasta sauce along the bottom so it is coated thinly. Layer the cooked chicken breasts on top of the sauce.  Then scoop additional sauce onto each filet. Sprinkle mozzerella cheese on the top, as much as you'd like!

Bake at 350 degrees until the cheese is fully melted and beginning to bubble a little which is about 15-20 minutes. (I forgot to take a picture after taking out my dinner pieces! Oops)
While this bakes, boil the water and cook your pasta. Serve the chicken on top of the pasta with a little excess sauce and a veggie side.

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Pancake Bunny

Pancake Bunny
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