Log in

Previous Entry | Next Entry

Chicken Parmesan

Here is the recipe for my "famous" chicken parmesan...okay, maybe not famous exactly but all my friends and family ask me to make it all the time, so close enough! Note, I take help from the store where I can by using a jar of spaghetti sauce and pre-made bread crumbs, of course you could make your own, but who has time these days!

Boneless skinless chicken breasts (one per person, extra for leftovers!)
1/4 cup Italian bread crumbs per chicken breast (this isn't an exact measurement, as I rarely measure)
1 TBS flour per chicken breast
1 egg
1 jar of your favorite spaghetti sauce (I like the Barilla Mushroom and garlic)
Parmesan cheese
mozzarella cheese
oil (not olive oil, you need a lighter oil like vegetable due to the high temperature)

Beat the egg in a dish that a chicken breast will fit comfortably in. Mix in about a tsp of water to create an egg wash. Mix the bread crumbs and flour in another dish. You'll want to pre-heat your oil in a deep sided skillet. Put just enough oil in to coat the bottom, it's easier to add more if it's not enough once you add the chicken. If you add too much oil to begin with, it will come up and over the chicken and cook it unevenly.

Coat each chicken breast with the egg, then with the bread crumbs. Add to the oil once heated on med-high. Don't over crowd the skillet, you don't want the chicken breasts touching while cooking. Turn your oven on 425 to pre-heat. Let the chicken cook until the bread crumbs are a medium brown, turn over and let the other side reach the same color. You do not want to over cook, as you will be putting these in the oven for about 10 minutes as well. Once both sides are a good color, remove from the oil and place on a baking sheet (I cover mine in foil for easier clean up and spritz the foil with cooking spray, like Pam). Line up the chicken breasts on the baking sheet and spoon spaghetti sauce on each piece, just enough to cover the top. Sprinkle with parmesan and mozzarella cheese (you can do one or the other, but together they melt into a nice cheesy crust). Bake in the over for about 10-15 minutes depending on how many you make. Mostly it's to heat the sauce and melt the cheese.

I cook up some spaghetti and dump in the rest of the jar of sauce and serve with the chicken. Once you are used to making it, you can get it all done fairly quickly. Because I'm retarded and somewhat technically challenged, I haven't yet learned how to upload pictures, sorry! I promise you, this is a tasty meal!



( 4 comments — Leave a comment )
(Deleted comment)
Dec. 30th, 2008 02:25 am (UTC)
It's totally a crowd pleaser and you could probably just have pasta yourself with the left over spaghetti sauce, that way you aren't making two whole separate meals.
Dec. 29th, 2008 05:02 pm (UTC)
Sounds fantastic!
I'll have to try this soon!
Dec. 30th, 2008 02:23 am (UTC)
It really is yummy and fairly easy!
Jan. 29th, 2015 02:10 am (UTC)
So easy and looks so tasty!
( 4 comments — Leave a comment )


Sacriliciously Yours
Wicked awesome recipies from wicked awesome folks.

Latest Month

May 2009