Chicken parmesan recipe – As a new mother, I often crave dishes that I will never conceivably have the time to make. Last night I wanted Chicken Parmesan and dog-gonnit, I was gonna make it. This is a straight out the fridge recipe so bare with me.
Chicken parmesan recipe
Preheat over to 350 degrees. I had three defrosted chicken breasts, so I had to make it work. First, I pounded the chicken out to 1/2 inch thick. I dipped them in seasoned flour then, egg (2 beaten eggs with a tablespoon of water), and then dredged them in Italian breadcrumbs mixed with Parmesan cheese. I put them on a cookie sheet that I had sprayed with cooking spray. I baked them in 10 minute intervals until they reached 180 degrees. It took about 25 minutes. see also : Chicken teriyaki Recipe
In the meantime, I made some spiral pasta. When the chicken was done, I put 2 tablespoons of pre-made pasta sauce onto each chicken breast and then I covered them in shredded mozzarella cheese. I put the three chicken breasts under the broiler on high for about 90 seconds until the cheese was melty and bubbly. (Actually, I cooked mine a few seconds too long as you can see by the photos, but 90 seconds should be perfect). see also : Balsamic Lemon Chicken Marinade recipe
I poured more of the pasta sauce from a jar onto the pasta right after it was drained so that the pasta would soak up some of the flavor. I dished out the pasta onto two plates for Adam and I and added a piece of chicken to each. I then grated some fresh parmesan cheese over the top and sprinkled the plates with fresh cut basil that I happened to have left over from yesterday’s meal.
The meal took about 35-40 minutes in all and was absolutely delicious. Today, I prepared the last chicken breast with the cheese and cut it in half to serve over pasta for lunch. Adam and I were able to enjoy a smaller version a second time around.
Fast and easy and always pleasing, that’s New Mommy Chicken Parmesaney!