Monday, October 18, 2010

Baked Chicken Parm

I know, I know, it has been sooo long since I last posted something. We have been so busy entertaining out-of-town guests and trying to keep up with crazy schedules! I made this delicious dish one evening knowing that Computer Man would enjoy it after a long day at work. It was a big hit with both of us and he enjoyed having the leftovers for lunches!

Baked Chicken Parmesan
Source: Me
Serves: 6

3 chicken breasts
1 cup Italian style bread crumbs
1 egg
1/2 cup flour
2 T butter+1 T olive oil
2 cups shredded mozzarella
1 jar favorite marinara sauce
1 lb. spaghetti

-Preheat oven to 400.
-Cook spaghetti according to package directions.
-Pour the marinara sauce in another saucepan and heat on medium.
-On a cutting board, cut each chicken breast in half so that there's a top and bottom; don't cut it down the middle, cut it so that there are two equal, but thinner, halves. Place each half in a large resealable plastic bag and pound it a handful of times to make it even thinner. Season each half with salt and pepper, coat in some flour, then egg, then the breadcrumbs. Set aside until all 6 halves of the chicken breasts are coated.
-In a large skillet, heat the oil and butter until the butter is melted. Put 3 halves in the skillet and cook on each side for 5 minutes. Remove from skillet, set aside and repeat with the last 3 halves.
-In a 9x13 glass baking dish, arrange the 6 halves on the bottom. Top with enough sauce to cover each half; set remaining marinara aside. Top with mozzarella cheese.
-Bake until the cheese is melted and the chicken is totally done--if it didn't cook all the way in the skillet.
-Serve over hot spaghetti noodles and top with freshly grated parmigiana cheese.

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