Sunday, June 22, 2008

Chicken Parmesan

This is a classic. Whenever I've had a long day, I always think about a steaming bowl of homemade Chicken Noodle Soup and/or this. It just screams Cold Winter Night to me. The one thing about Chicken Parm is that it's truly an Italian-American creation. True Italians would never eat Chicken Parm--Eggplant is the way to go. But, Italian immigrants came to the U.S. unable to find eggplant, so Chicken Parmesan was born.

This particular recipe is very versatile. I've played with it for years and changed it and made it my own, but it's still very easy to change and play with.

4-6 boneless skinless chicken breasts
2 eggs, beaten
1 c. bread crumbs
1/2 c. olive oil
2 15 oz. cans spaghetti sauce
1 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
Salt and pepper
2 cloves garlic

Preheat the oven to 400 degrees.

Season chicken with salt and pepper. Dip chicken into egg and then bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook garlic until brown and flavor is infused into olive oil. Cook chicken in oil until well-browned on both sides.

Pour spaghetti sauce into an 11 x 7 inch baking dish. Season with oregano & basil. Place chicken onto sauce and top with both cheeses. Bake for 15-20 minutes or until cheese is melted and sauce bubbles.

  • I used thin sliced chicken breasts for this go-round. Because they were smaller, I prepared six chicken breasts. Normally I halve the recipe and only make 3-4 breasts.
  • I was also lazy and tired. I used a jar of Classico Marinara for this. It had a nice flavor--something something merlot was the actual name of the sauce. Ha! Clearly I pay attention when I open jars. :-)
  • I added the garlic this time, and it added a nice mellow flavor to the chicken. It made Graham say, "Hmmm..." without being overpowering.

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