Chicken Parm: Easier than you think

Me: “What’s up chicken? How are you doing?”

Chicken: “… …”

Me: “I want to make a meal with you. What do you think about that?”

Chicken: ” .. …. .”

I got tired of waiting for my chicken breasts to answer me, so I turned them into chicken Parmesan. It’s not all that complicated. Ergo, you don’t have you wait for your next trip to the Olive Garden to get it. Plus, it’s delicious and you get to serve it with pasta. And you know what your cooks think about pasta.

It's new and improved photography!

We used mozzarella for a topper, but provolone or white American would work, too.

Here’s what we used.

It's a lot of household items. Nothin' too fancy.

It's a lot of household items. Nothin' too fancy.

OK, chicken, here we go. Preheat your oven to 375 degrees. Now let’s assemble the assembly line. You’ll need three bowls or bowl plates, which is what we used. Station #1 is flour. Straight up, white flour. Station #2 is a beaten egg with a pinch of salt and pepper. Station #3 is bread crumbs, canned or freshly made, with seasoning (i.e. basil, oregano, Italian, etc.).

See all the spices.... mmmmmm.

See all the spices.... mmmmmm.

Now get to dippin’ the chicken. Right on down the line. Shake off the extra flour at #1, make sure to fully coat the meat at #2 and be sure to cover the sides at #3.

It should come out thusly.

It should come out thusly.

There are a couple of options for cooking the chicken. Some folks will tell you to pan fry your cuts in oil. We find that’s a little more trouble than it’s worth. We went with the baking route. Controllable, simple and there’s no danger you’re going to scrape off that yummy breading. Michelle had a bright idea at the last minute to spray the pan with non-stick nonsense. It worked awesome.

Depending on the thickness of your chicken, you’ll need to bake it for 25 to 30 minutes. Flip once about halfway through, to ensure that the breading gets all nice and toasty. When the chicken’s done, top with pasta sauce, cheese and a whole lot of love. Pop it back in the oven for a couple of minutes so it blends all together. Serve over pasta and a side of veggies if you desire. We chose steamed broccoli.

Me: “Well, OK chicken, you came out delicious. How do you feel about that?”

Chicken: “…”

Me: “OK. Say hi to your mother for me, alright?”

Makes 2 servings

  • 2 – 4 oz. boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup bread crumbs, seasoned with Italian spices
  • 1 cup pasta sauce, divided
  • Mozzarella or Parmesan cheese, enough to cover both chicken breasts
  • 1/4 box of pasta, cooked.
  • Salt and Pepper to taste

Heat oven to 375 degrees.

Whisk the egg together with salt and pepper. Dip chicken breasts first in flour, then egg, then bread crumbs, making sure to evenly cover on all sides.

Place chicken on a non-stick baking sheet and bake for 25 to 30 minutes, flipping  once halfway through the cooking time. Once chicken is done, top with a bit of pasta sauce and cheese and place back in the oven until cheese is melted.

Cover pasta with remaining sauce and serve alongside chicken.

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2 Comments

Filed under Dinner

2 responses to “Chicken Parm: Easier than you think

  1. Boofs

    So easy even I could make it…and delicious!!!!

  2. Good Eater

    Yo Markey! You kill me.

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