Friday, December 2, 2011

Chicken Parmagiana

This is a classic dish that I have made so often over the years, I don't even use a recipe. I do a shortcut version using jarred Marinara sauce. I know I have really been back to the basics for the past couple of months, but sometimes convenience just wins out. I do like Newman's Own Marinara Sauce and that is what I used tonight. I always serve Chicken Parmagiana with a side of spaghetti topped with marinara.

There are some meals that are so simple you don't even need a recipe and this is one of them.

Chicken Parmagiana

2 chicken breast halves
1/2 cup all-purpose flour
salt and pepper
2 eggs
2 tablespoons water
1 cup Italian Breadcrumbs
Olive Oil
Canola Oil
8 oz. spaghetti
1 jar Marinara Sauce
1/2-1 cup of shredded Mozzarella cheese
Freshly grated Parmesan cheese for garnish

Bring a large pot of water to a boil for the spaghetti. Heat the jar of marinara sauce over low heat in a small saucepan.

Split the chicken breast halves in half and pound between plastic wrap until 1/4" thick. Season chicken breasts with salt and pepper. Place flour in container for dredging. Beat eggs in another container with the 2 tablespoons of water. Place breadcrumbs in third container. Dredge chicken pieces in flour on both sides, shaking off excess. Dip in beaten eggs and finally coat with breadcrumbs.

Saute breaded chicken pieces in a mixture of canola and olive oils, using just enough to coat the bottom of a nonstick skillet. I usually brown two pieces at a time since they are pretty big. Saute for 2-3 minutes on each side until golden brown. Remove to a baking sheet while browning the next batch.

Meanwhile cook spaghetti, following package directions.

Once all the chicken pieces are golden brown and on the baking sheet, spread each piece with a little of the warm Marinara sauce and sprinkle with mozzarella. Place baking sheet in a 350 degree oven for 4-5 minutes until cheese is melted and just starting to brown. Remove from oven and garnish with freshly grated Parmesan cheese.

Toss cooked spaghetti with warm marinara sauce.

Serve one piece of Chicken Parmagiana with a side of the spaghetti and garnish both with freshly grated Parmesan cheese.

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