Thursday, September 10, 2009
I'm laughing a little bit right now because I am realizing how many chicken recipes I've been making lately...I guess I'm on a chicken craving or something! At least I mix it up a bit and make different versions, so it doesn't really count-right?
I made a batch of my yummy Tomato Meat Sauce and the thoughts of it on plain pasta for left-overs just didn't sound too good so I decided to mix it up a bit and make chicken parmesan. This is such a sinful dish because you bread and fry the chicken and then top it off with melted cheese, but it sure is tasty! I just wouldn't recommend it very often:) I did do a small side of pasta and some mixed greens sauteed with butter and garlic, so it was a little balanced.
2 Boneless Skinless Chicken Breasts
1 Batch Tomato Meat Sauce (or 1 jar of your favorite store bought pasta sauce)
1 Cup Panko Bread Crumbs
1 Cup Parmesan Cheese
1 Cup Mozzarella Cheese
Start by heating up the pasta sauce and keep warm on the stove. Next to prepare the chicken place one breast in a large zip lock bag and pound to 1/2 inch thickness, do the same with the second chicken breast. Next break the eggs and beat on a large plate or dish, set aside. For the breading combine the bread crumbs and parmesan cheese on another large plate. Coat the chicken breasts with the eggs and then dredge in the bread crumb mixture pressing to coat evenly. In a large skillet, heat 1/4 inch of oil over medium high heat, place chicken in oil and cook until golden brown, about 3-4 minutes and flip and cook other side until golden brown, another 3-4 minutes, then drain on a paper towel for a minute.
Next turn your broiler on high. Place the chiken breasts on a heavy baking sheet, spoon enough pasta sauce over the chicken to coat, then sprinkle with the mozzarell cheese. Place in the oven and broil until cheese is melted and starts to turn golden, just a minute or two. Enjoy!