Easy Chicken Parmesan
Here's an easy Italian dish that pleases the whole family. Prep time is not long, and you can do all of it, except for the baking, ahead of time.
You will need:
3 chicken breasts
4 cups seasoned bread crumbs
3 eggs
olive oil- up to a cup
1/2 cup Parmesan or Romano cheese
1/2 cup shredded mozzarella cheese
24-30 oz (or more if you want) of spaghetti sauce
Cut 3 boneless, skinless chicken breasts into strips with scissors. It's much easier to do this when the chicken is partially thawed.
Whisk 3 eggs in a bowl, and pour about 2 cups of seasoned bread crumbs onto a plate. Have 2 more cups of crumbs ready to use as the old crumbs will get gummed up from the eggs. Just add crumbs as you need them.
Pour about a quarter of a cup olive oil into a large skillet and heat on medium high. When your oil is hot, coat the chicken pieces with egg one at a time, and dredge through the crumbs. Place in pan and brown on one side, then turn over to brown on the other. You do not need to cook the chicken all the way through because it will cook thoroughly in the oven. Add olive oil as needed when the pan starts to look dry.
They should look like this on both sides:
I have to do this in two batches, so while I am waiting for the first batch to cook, I clean up. Place the chicken in a lightly oiled 9x13 dish.
Sprinkle 1/2 cup Parmesan or Romano and 1/2 cup shredded mozzarella cheeses over the chicken like this:
Finally, pour 24-30 ounces of spaghetti sauce over the chicken.
At this point, you can pop that in the oven or put in the fridge for later in the day. Bake at 350, covered with foil, for about an hour. Serve over pasta and if you want, heat some extra sauce on the stove. This is great with some Italian bread and maybe a green salad.
You will need:
3 chicken breasts
4 cups seasoned bread crumbs
3 eggs
olive oil- up to a cup
1/2 cup Parmesan or Romano cheese
1/2 cup shredded mozzarella cheese
24-30 oz (or more if you want) of spaghetti sauce
Cut 3 boneless, skinless chicken breasts into strips with scissors. It's much easier to do this when the chicken is partially thawed.
Whisk 3 eggs in a bowl, and pour about 2 cups of seasoned bread crumbs onto a plate. Have 2 more cups of crumbs ready to use as the old crumbs will get gummed up from the eggs. Just add crumbs as you need them.
Pour about a quarter of a cup olive oil into a large skillet and heat on medium high. When your oil is hot, coat the chicken pieces with egg one at a time, and dredge through the crumbs. Place in pan and brown on one side, then turn over to brown on the other. You do not need to cook the chicken all the way through because it will cook thoroughly in the oven. Add olive oil as needed when the pan starts to look dry.
I have to do this in two batches, so while I am waiting for the first batch to cook, I clean up. Place the chicken in a lightly oiled 9x13 dish.
Sprinkle 1/2 cup Parmesan or Romano and 1/2 cup shredded mozzarella cheeses over the chicken like this:
Finally, pour 24-30 ounces of spaghetti sauce over the chicken.
At this point, you can pop that in the oven or put in the fridge for later in the day. Bake at 350, covered with foil, for about an hour. Serve over pasta and if you want, heat some extra sauce on the stove. This is great with some Italian bread and maybe a green salad.
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