CHICKEN PARMESAN
Everyone always orders chicken parmesan at an Italian restaurant, or at least AU does. He loves it! But I normally never order it because I can just make it myself, and now I am sharing my recipe with you!
It comes from my favorite cookbook, Great Food Fast, my absolute favorite. I have talked about that cookbook many times and I still to this day recommend it.
However, I have this feeling I will have a new favorite cookbook very soon. I early bird purchased How Sweet Eat’s first cookbook and I can’t wait till it’s released and shipped to me next month. She is by far my favorite blogger, my blog inspiration and also my food photography inspiration. If you haven’t already checked her out, you need to, and also buy her book!
Okay lets get back to the recipe!
[look at my beautiful basil- it’s so green!. I’m growing it in my little garden that consists of a blue pot of a huge basil plant from the best boss ever!]
I love a little garnish of basil, it is a perfect pairing with the tomato sauce. I used a bought tomato sauce but you can make your own, there is actually a recipe for chunky tomato sauce [homemade] in GFF!
CHICKEN PARMESAN
Ingredients
- 4 HALF CHICKEN BREASTS (2 LARGE ABOUT 1 1/2 LB TOTAL)
- 3/4 CUP PANKO BREADCRUMBS
- 3/4 CUP SHREDDED/GRATED PARMESAN
- 1 LARGE EGG
- 2 CUPS TOMATO PASTA SAUCE (WE USED ROASTED GARLIC)
- 1 CUP SHREDDED MOZZARELLA OR 8 SMALL SLICES FRESH MOZZARELLA
- 1 BOX WHOLE WHEAT SPAGHETTI NOODLES
- 2 TABLESPOONS OLIVE OIL
- FRESH BASIL LEAVES
- S&P
Instructions
- IF CHICKEN BREASTS ARE FULL (2) CUT DOWN THE MIDDLE LONG WAYS TO BUTTERFLY TO CUT IN HALF. HAMMER CHICKEN BREASTS UNTIL 1/2" THICK. SEASON WITH S&P ON EACH SIDE.
- IN A DEEP SHALLOW DISH, CRACK EGG AND BEAT WITH FORK UNTIL FROTHY. IN A DIFFERENT DEEP SHALLOW DISH, COMBINE PANKO AND PARMESAN, MIX TOGETHER.
- DIP SEASONED CHICKEN BREASTS INTO EGG ON EACH SIDE AND THEN PRESS INTO BREADING MIXTURE, COATING EACH PIECE AND SIDE.
- WHILE PREPARING CHICKEN, BOIL WATER FOR SPAGHETTI. COOK PER INSTRUCTIONS.
- IN A LARGE PAN HEAT OLIVE OIL UNTIL HOT ON MEDIUM. COOK EACH BREAST UNTIL GODLEN BROWN, ABOUT 1-2 MINUTES PER SIDE.
- IN AN 8X8" BAKING DISH POUR IN TOMATO PASTA SAUCE. TRANSFER COOKED CHICKEN BREASTS ON TOP OF SAUCE. SPRINKLE SHREDDED MOZZARELLA ON CHICKEN BREASTS OR LAYER FRESH MOZZARELLA SLICES.
- BROIL FOR 8-10 MINUTES UNTIL CHEESE IS MELTED AND BUBBLY.
- PLATE SPAGHETTI NOODLES, COVER WITH TOMATO PASTA SAUCE AND CHICKEN. SPRINKLE WITH FRESH BASIL.
Notes
I am just in such a good mood tonight. I am loving my recipe template. I am trying out some new photography skills (determined to learn how to properly use my camera). And I got an amazing new planner & ipad keyboard. And AU is back! Life is good.
And this meal was scrumptious, AU loved it.
This is probably the easiest chicken parmesan recipe you are going to find. I’m being serious, it really is so easy and simple (barely any ingredients). I think this is better than the restaurants too. The chicken breast is crunchy with the half bread crumb half cheese breading and it’s incredible.
Like I mentioned earlier, you can make your own tomato sauce or just use prego. For the time it takes to make your own sauce, I would rather just buy it from the store instead (there is really not enough time in the day for things like that).
I served our dinner with the base of noodles, topped with the broiled tomato sauce from the dish, then the chicken breasts and then finished it with the basil garnish. Then I ripped the leaves into small pieces and mixed them into the hot steamy noodles.
Much love,
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