Friday, February 21, 2014

Chicken Parmesan--It's Easy, I Promise!

Today was early release day at my kiddos' school and it was absolutely pouring all afternoon. I had picked up Subway for lunch since our microwave (yeah, the one we just got last year…) is still at the repairman's shop being tested for why it mysteriously stops heating every once in awhile. It's been three days so far without it, with no end in sight. This is a big deal: no reheating leftovers, no heating up butter or sauce, no popping popcorn, no boiling water or ANYTHING. Aahh!!

 So since it was still pouring outside, my girls and I decided to have a chick flick marathon after lunch while the boys had Minecraft video marathons on the iPad. We girls watched Julie & Julia first, followed by The Help and finally 27 Dresses. After watching Julie & Julia or The Help, I am always, always, always in the mood to cook. And I'm always craving fried chicken and sweet tea--go figure. So tonight I decided to come close to fried chicken and make Chicken Parmesan for dinner. (I know, not really that close…) But I gotta tell ya, this is a SUPER easy meal and it's relatively quick as well. Don't be afraid! You can do this! Promise.

Makes 6 Servings

6 boneless, skinless chicken breasts
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4-1/2 cup olive oil
3 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
3/4 cup spaghetti sauce

Preheat oven to 400.

Heat oil over medium-low heat in a skillet. In one bowl, whisk together eggs, milk, salt and pepper until frothy. In another bowl, whisk together parmesan and bread crumbs. Dip raw chicken first in egg, then bread crumbs and place gently in the hot oil. Cook about 3-5 minutes on each side, until golden brown on both sides--turning gently with metal tongs. (I did three breasts at once, but whatever fits in your skillet without being squished is what you should go with.) Remove to a cookie sheet and bake 15-20 minutes until cooked through. Remove from oven, top each breast with 2 tablespoons of sauce and 1-2 tablespoons of shredded mozzarella. Return to oven for another 8-10 minutes until cheese is melted but not browned. Serve with additional parmesan over spaghetti, if desired. 

You can flatten your chicken breasts out in between sheets of plastic wrap with a meat mallet if they're too thick or if you prefer them that way. I don't really mind them being a little on the thick side, so I almost always skip this step. Getting all of this together took me less than 45 minutes. I love to cook, but I don't consider myself an expert or a gourmet cook by any means. My husband is usually the one to take care of frying. But this is SO simple, even I can do it. And if I can do it, anyone can! I promise, if you've never made Chicken Parm, you've gotta try it. You'll never spend $13-$15 on it in an Italian restaurant again! Have an awesome weekend, peeps!

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