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)

Ingredients:
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

Directions:
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!

No comments:

Post a Comment

Thank you kindly for taking time to comment. We truly appreciate each and every one!