Monday, September 14, 2009
Easy Chicken Parmesan
I was busy writing for my internship and preparing activities for the kids in school tomorrow...who would have thought I had time to make this as well?! Surprise! And the only thing my husband had to do for dinner was boil the pasta.
2 large boneless skinless chicken breasts
1 cup dried bread crumbs ( I always have these in the freezer - when a loaf is just past it's prime do not throw it out - dry it up instead! Combine, In the food processor, the dried bread, a little salt and some Parmesan cheese. Throw it into a freezer safe container and keep it on hand!)
1/4 cup milk (honestly I used half and half - we were out of milk)
salt & pepper
Fresh Mozzerella (two - 4 slices your preference)
your favorite bottled Tomato Pasta Sauce
Olive oil (about 2 Tbls.)
1 Tbls. butter
First the chicken must be totally thawed. Take each breast, fold it between sheets of plastic wrap or waxed paper and beat the daylights out of it with a rolling pin! They should be uniformly smooshed to about a half inch thick.
In a large rectangular casserole dish dump the red sauce. It will serve as a pool of sauce for the chicken to bake in. Set aside.
Whisk the eggs with the milk, salt and pepper. In two dishes have the bead crumbs and (separately) eggs set aside. You want an assembly line: chicken, eggs, breadcrumbs. In a large frying pan place the olive oil and butter over medium high heat. First dredge the chicken in the eggs, shake off a bit, then cover each side in the bread crumbs. Place the chicken in the frying pan and fry until golden brown on each side (but don't worry about cooking it through, that will happen in the oven). Once the breast is browned, place it carefully in the sauce in the casserole dish - you want the top to remain un-sauced. Repeat the process with the next chicken breast. Cover both breasts with a slice or two of fresh Mozzerella. Cover with foil and bake at 350 for about 30 minutes - take the foil off for the last 5 minutes to brown. While the chicken bakes boil water and cook your preferred pasta to serve the chicken and sauce over. Another fabulous idea, but one that takes more time, is to serve the chicken on top of Garlic Mashed Potatoes.
P.S. Chicken Parmesan makes for great sandwiches!! Just serve on toasted hoggies or ciabatta rolls.