Chicken Parmesan
With so many ways to cook this dish up, this recipe takes a simple, traditional approach. Perfect for a quick work night meal, or a comfort food mood, this Chicken Parmesan hits the spot.
Fettuccini, spaghetti or linguini make the best pasta base for this dish!
The ABC’s of a simple dredge.
Canned crushed tomatoes are a great shortcut if you don’t have access to fresh garden tomatoes. Want a good marinara recipe? Check out my “Meaty Marinara” entry!
4 simple steps. (image via Google)
Achieve the best crust by pan searing the dredged chicken before transferring to the oven to finish cooking.
COST: $
PREP TIME: 15MIN
COOK TIME: 30 MIN
SERVING SIZE: 4
Tools
1 Large Pot
1 Sauce Pot
1 Skillet Pan
1 Baking Pan
Chef’s Knife
1 Meat Tenderizer
Mixing Bowls
Ingredients
Chicken Parmesan:
2 Chicken Breasts, halved and tenderized
2 Cups Flour
2 Eggs, beaten
1 Cup bread Crumbs
1 Cup Parmesan Cheese, Shredded
Salt, as desired
Pepper, as desired
2 Cups Mozzarella Cheese, Shredded
Fresh Basil, garnish
Dried basil
1 Box Fettuccine
6 Cups Marinara Sauce (make your own! See Meaty Marinara for recipe.)
Instructions
Prep the flour, bread crumbs, and beaten eggs in separate bowls and set aside.
Start a pot of boiling water, and make or warm up the marinara in a separate pot. Preheat the oven to 400º.
Slice chicken breasts in half, lightly tenderize, and add salt/pepper to each side.
Dredge the chicken by following these steps: first, cover in a good amount of flour, dust off the excess. Second, dip entire piece into the egg bowl, then transfer to the bread crumb/Parmesan bowl and coat completely, pushing down to get a thicker coverage. Repeat for all 4 chicken pieces.
in a skillet pan, on high heat, add some olive oil and place all 4 pieces of chicken inside the pan. Cook 1-2 minutes per side.
In a large baking dish, add some of the marinara and spread it around the base of the dish. Transfer the seared chicken into the dish and add more sauce around the chicken.
Top the chicken with a healthy amount of Mozzarella Cheese, pepper and dried basil. Put the dish into the oven, uncovered, and bake for 15 minutes.
When ready, drain the pasta, plate your sauce, top with the chicken and finish with a fresh basil leaf. Enjoy!
Voila!
