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Chicken Parmesan

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4-5 boneless skinless chicken breasts (approx. 1 – 1.5 lb)

1 cup unbleached flour (or I like to use half unbleached half whole wheat)

3 large eggs, slightly beaten

2 cups bread crumbs (plain or seasoned, I have even used dried stuffing mix)

Fave spaghetti sauce (I prefer the not so chunky variety for this), warmed

Provolone and/or mozerella cheese (slices or shredded, it really doesn’t matter)

1/2 cup grated parmesan cheese

Preheat oven to 350* F 

Slice your chicken breasts in half, you know, like butterfly style, but all the way through 😉

Then have your flour, eggs and bread crumbs all in separate shallow dishes (pie pans work great here). Dip chicken first into the flour, coat all sides.  Then dip into the beaten egg and last, into the bread crumbs. Coat well. Then set aside on a plate.

In a large pan (non-stick works well here, unless you can fry stick free in a stainless or are blessed with a well-seasoned cast iron) heat some oil. I don’t like having to fry things in lots of oil, but, well, this recipe is dang good, so I make exception.  Just using as little oil as I can get by with.  Maybe try a 1/4 cup?  Just use good oil, some olive oil, yeah, that’ll be fine.  Heat the oil until hot.  It’s hot enough when you can drop in a couple bread crumbs and it sizzles.

Once the oil is hot, over medium-high heat, forgot to mention that, cook the chicken breast halves for about 3 minutes on each side.  They should be just nicely browned. As they get done, remove to a baking dish.  One that will be large enough to fit all the pieces. 9×13 should be about right.

Once all the chicken has been ‘fried’ and placed in the baking dish, place it in the oven for 10 minutes or so. Until thoroughly cooked and outsides crispy.

Now, you take you warmed spaghetti sauce and spoon..ah heck with the spoon, just pour the stuff, over the chicken.  I used provolone slices in the pic shown above.  Half a round slice placed on each breast half.  The same could be done with mozerella. Or just use shredded for it, even use both of those cheeses. If you like cheese, be generous 😉  If you don’t, well, why are you making this recipe?  Then sprinkle with the parmesan. Return to the oven and bake close to another 10 minutes.  Maybe not quite, try about 7 or 8 and go from there.  Until the cheese melts and sauce is hot.

And there you go.  Best served with spaghetti noodles of course.

Note: if you use plain breadcrumbs, feel free to add in a pinch of black pepper, 1/4 tsp salt, garlic powder, 1/2 tsp oregano or Italian seasoning. It’s all good 😉

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