Wednesday, February 5, 2014

Chicken parmesan

chicken parmesan
Gone are the days when I posted boatloads of recipes. Since I've been pregnant up until now, I haven't cooked as much, and have shared meals via this space even less. I haven't yet struck an agreeable balance with all our different priorities, but as I attempt to ensure we have something to eat most nights of the week, I turn to healthily-made hearty meals that are efficient - tasties that can be made quickly, easily, and in bulk so that we have leftovers for a couple of days. Chicken parmesan is one of those dishes. It seems to taste better the next day and the day after that as the flavors meld together, particularly in a flavor-packed 3-cheese sauce. It is an entree Alex oft requests, and one I'm not opposed to making. Perhaps you'll find it a winner too!chicken parmesan
Chicken Parmesan (adapted from here)

Whole wheat thin spaghetti
4 skinless boneless chicken breasts
Sea salt to taste
Freshly ground pepper to taste
2 eggs
4 cups bread crumbs
1/2 tsp Italian seasoning
1/2 cup Parmesan cheese, grated
All-purpose flour
1 cup extra virgin olive oil
2 jars (16 oz each) 3-cheese tomato sauce
Few fresh Basil leaves, thinly sliced
Fresh mozzarella, shredded
Fresh Parmesan cheese, grated
Fresh Romano cheese, grated

1. Preheat oven to 450 degrees.
2. Cook spaghetti al dente according to package directions. Rinse in a colander and shock the pasta with cold water. Set aside.
3. Place chicken breasts between two large sheets of aluminum foil. Pound chicken with a meat mallet to 1/2" thickness. Season both sides of chicken breasts with sea salt and freshly ground pepper.
4. Beat eggs in a bowl. Set aside.
5. In a separate bowl, mix bread crumbs, Italian seasoning, and 1/2 cup Parmesan. Set aside.
6. With a sifter, sprinkle flour evenly onto both sides of chicken.
7. Dip flour-coated chicken into egg mixture, and then bread crumb mixture, coating both sides evenly. Set aside.
8. Heat extra virgin olive oil in a skillet over medium-high heat. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
9. Place chicken in a casserole dish and top each breast with tomato sauce. Layer each chicken breast with equal amounts of mozzarella, fresh basil, and Romano cheese. Sprinkle 1 to 2 tbsp of Parmesan cheese on top.
10. Bake until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. Serve atop a bed of whole-wheat thin spaghetti and a side of roasted broccoli, all sprinkled with freshly ground pepper!

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