This is sooo easy! It's my quick 'n easy version of chicken parmesan. If you're wanting to keep somewhat kosher and want to skip the mixing meat and dairy then omit the cheese part. Homemade tomato sauces work best (tomatoes from the garden, garlic, herbs) but if you're a busy mom then a handy jar or can of Ragu (or whatever other brand you like) works well too.
Ingredients: 4 boneless/skinless chicken breasts, Italian bread crumbs, one egg, olive oil, cheese (whatever kind you want to grate), a bit of parmesan to top, tomato sauce, basil, oregano, salt, pepper to taste.
Notice how I didn't put any measurements?? That's because I leave this up to your discretion. I personally don't measure anything and just go by eye or taste ;) Once you've done this recipe a zillion times, you'll see why you don't need to measure.
Okay, in a small bowl, beat the egg so you can coat the chicken breasts in it before coating them in the bread crumbs. Preheat oven at 375. After you've fully coated the breasts in the crumbs, brown them lightly in a skillet with a little oil. Put a bit of tomato sauce in an oven-safe carserole dish. Once browned, put the breasts in the casserole dish, on top of the sauce. Pour remaining tomato sauce over chicken and sprinkle with grated cheese of your choice and also adding the parmesan. Cover casserole and put in oven for 35-40 minutes.
Boil some pasta (fettuncine, linguini...whatever you like) and steam some veggies. Broccoli works very well with this dish.
The assembly: Place pasta on plate, put one chicken breast over top. Make sure you load on the tomato sauce!! Arrange broccoli on the side. Beautiful, easy, delicious, tender and a guaranteed crowd pleaser. Very nice on the pallate.
Makes 4 servings.
Posts
1 comments:
Thanks Chrissy! Tried it and was easy and delicious. Got any more recipes to share? hah hah hah N-E-way, it was great. The fam loved it.
B