Monday, September 20, 2010

Chicken Parmesan

I think chicken parmesan is very hard to mess up. I mean, it's pretty great no matter where you get it or who made it. However, that said, there are some places that are much, much better than others. Mr. Z and I both especially love homemade chicken parmesan. Mr. Z loves when I make it, and I love when Mr. Z makes it from time to time.

We don't really use a recipe per se. It is so simple to make, that we just kind of made up the recipe as we went along the first time we made it, using many different recipes as inspiration. I wasn't sure if I should post a recipe for this dish because of the fact that it is so easy and simple. But I figured, what the heck? I may help someone make a delicious meal if they don't already have a good recipe!

Chicken Parmesan
Original Recipe

2 tbsp. vegetable oil
1 c. Italian style breadcrumbs
1/4 c. parmesan cheese
2 boneless, skinless chicken breasts, butterflied then cut in half
1/2 c. flour
1 egg, beaten
mozzarella cheese for topping
1 lb. spaghetti
16 oz. spaghetti sauce

Heat oil in a large pan over medium-high heat. Mix breadcrumbs and parmesan cheese together in a shallow bowl. Dip chicken in flour, covering completely. Dip into beaten egg, then in breadcrumb mixture.

Put chicken into the oil, and cook for about 6 minutes on each side, or until chicken is cooked and the outside starts to brown. Take chicken out of the oil, and set aside for several minutes to let the oil drip off. Preheat oven to 350 degrees. Put chicken on cookie sheet and top with mozzarella cheese. Bake for about 8 minutes or until cheese starts to bubble.

Cook spaghetti according to directions on box. Mix in sauce. Serve chicken over spaghetti.

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