Chicken Parm

Posted by miss m on Wednesday, April 4, 2012 @ 6:15pm in General Blather, mobile, Photography and Pics, Recipes & Food |

Tonight for dinner it’s easy chicken parm. Really tasty, not a lot of work but great results. Want to make it yourself? You’ll need…

Boneless, skinless chicken breast(s) or cutlets*
1 egg
Italian breadcrumbs
Olive Oil
Spaghetti Sauce
Parmesan cheese
Shredded Mozzarella cheese

*number depends on how many people are eating.

Trim chicken if needed, and pound slightly to flatten.
Crack an egg into a bowl and whisk.
Dredge chicken in egg then coat in breadcrumbs.
Heat oven to 350F

Add some olive oil to a pan and bring to medium/medium-high heat. When hot, brown up your chicken, flipping once to get both sides done.

Pour a small layer of spaghetti sauce in a Pyrex or casserole dish. Add chicken ontop of sauce. Then cover chicken with a light layer of more sauce on top.

Sprinkle some Parmesan cheese and put in oven for 15 minutes.

After 15 minutes, remove from oven, flip chicken and spoon the spaghetti sauce back over top.
Add shredded mozzarella cheese on top and return to oven.

Cook another 10 minutes.

Your chicken parm is now ready to eat! I typically pair it with a ready-to-cook noodle side dish but you can easily boil up some spaghetti noodles as well.

Please note: these are just crappy cell phone pics so I know they’re not Food Network quality but trust me, it’s a yummy dinner despite my totally crappy photos!

The halfway point when you flip the chicken and top it with cheese is a good time to get going on your side dish if you haven’t already. If you find your chicken is done before the side, just turn the oven off but leave the chicken in there. The sauce will keep it from drying out but this way, it stays hot.

Don’t add your mozzarella until the halfway point or you will end up with burn cheese. Besides, when you flip it, the cheese will all come off in the sauce on the bottom of the dish anyway.

You can also use small tenderloin cuts as well to make mini chicken parm strips. These can be fun for kids and while a little more work in the early stages of browning the pieces on the stove top, they cook a little quicker. Often, tenderloin cuts can be cheaper than full boneless/skinless breasts too.

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