Chicken Parmesan, which is almost neither of those things, is still a comforting way to end a long, cold Monday. So, that's just what we did.
Chicken Parmesan
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
You'll need:
- 4 chicken breasts, pounded to 3/4" even thickness
- 2 eggs, beaten
- 1 cup flour
- Salt/Pepper
- 2 T. oregano
- 3 cups Panko Breadcrumbs
- 6 oz. mozzarella (part skim/low moisture) cheese
- 4 T. parmesan cheese, shredded
- 1 lb. spaghetti
- 32 oz. tomato spaghetti sauce*(like Prego)
- 4 T. olive oil to sautee
To make:
1) Pound chicken breasts to even, 3/4" thickness. Meanwhile, preheat your oven to 350 degrees, and put a pot of water on to boil.
2) Lay out 3 dishes for breading: flour (seasoned with salt, pepper, and oregano), egg, and panko.
3) Bread the chicken breasts - dip in flour, shake off excess, dip in egg, then in panko breadcrumbs. Important: Let chicken stand for 10 minutes after breading or else your breading will end up in your pan and not on your chicken.
4) Sautee your chicken in olive oil until crust is golden, about 4 minutes per side. Do NOT crowd the pan, cook in batches.
5) On a baking sheet, lay browned chicken out in a single layer. Top each piece with 2 T. spaghetti sauce, plus 1/2 C. mozzarella cheese, then 1 T. parmesan cheese.
6) Bake chicken in 350 oven for 10-15 minutes, or until cheese is bubbly and melted.
7) Cook pasta according to package directions in boiling, salted water, drain, and mix with spaghetti sauce.
8) To plate: Put spaghetti in bottom of dish. Top with baked, cheesy chicken. Top with more parmesan, if you like. Eat. Yum. (We paired this with a nice Chianti, which was definitely pronounced with a hard "a").
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