Now that winter is officially here in Chicago (negative 15 wind chill today), I can finally share this wonderful recipe with you! I've tried making chicken parm several ways but this is my favorite. It is cheesy, comforting, and a crowd pleaser! Perfect Sunday dinner or dinner party meal.
Ingredients:
3 T olive oil
4 boneless skinless chicken breasts
1 C bread crumbs
2 eggs, beaten
1/2 C flour
1/2 24 oz jar traditional prego sauce or homemade tomato sauce
4 thick slices mozzarella cheese
1/2 C grated parmesan
Directions:
preheat oven to 350.
heat olive oil in large skillet over medium heat.
pound chicken with meat tenderizer until 1/2 inch thick.
dredge chicken in flour, then egg, then breadcrumbs.
place chicken in pan and fry each side for a few minutes or until golden brown.
transfer chicken to greased baking dish.
place mozzarella slices over chicken.
cover each piece with tomato sauce.
sprinkle parmesan cheese on top.
back for 30 - 35 minutes or until cheese is bubbly and parmesan golden brown.
tips & extras
Tomato sauce - I think prego tomato sauce is the best canned pasta sauce in the world. If you want to make your own, Giada de Laurentis has a good recipe, here.
Dredging chicken - I make a little assembly line to make for easy cleanup. I put paper towels under the bowls to catch any dripping. Chicken -> Flour -> Egg wash -> bread crumbs -> skillet -> pan
Sides - I serve this with penne and the remaining prego sauce and a salad.
Portions - You can easily halve or double this recipe. No real measurements here!
Lining pan - Although this doesn't look beautiful, Reynold's has a new product with aluminum foil on the bottom and parchment paper on the top. The aluminum allows it to mold to the pan and the parchment ensures nothing sticks. It is the easiest clean-up ever!
Ingredients:
3 T olive oil
4 boneless skinless chicken breasts
1 C bread crumbs
2 eggs, beaten
1/2 C flour
1/2 24 oz jar traditional prego sauce or homemade tomato sauce
4 thick slices mozzarella cheese
1/2 C grated parmesan
Directions:
preheat oven to 350.
heat olive oil in large skillet over medium heat.
pound chicken with meat tenderizer until 1/2 inch thick.
dredge chicken in flour, then egg, then breadcrumbs.
place chicken in pan and fry each side for a few minutes or until golden brown.
transfer chicken to greased baking dish.
place mozzarella slices over chicken.
cover each piece with tomato sauce.
sprinkle parmesan cheese on top.
back for 30 - 35 minutes or until cheese is bubbly and parmesan golden brown.
tips & extras
Tomato sauce - I think prego tomato sauce is the best canned pasta sauce in the world. If you want to make your own, Giada de Laurentis has a good recipe, here.
Dredging chicken - I make a little assembly line to make for easy cleanup. I put paper towels under the bowls to catch any dripping. Chicken -> Flour -> Egg wash -> bread crumbs -> skillet -> pan
Sides - I serve this with penne and the remaining prego sauce and a salad.
Portions - You can easily halve or double this recipe. No real measurements here!
Lining pan - Although this doesn't look beautiful, Reynold's has a new product with aluminum foil on the bottom and parchment paper on the top. The aluminum allows it to mold to the pan and the parchment ensures nothing sticks. It is the easiest clean-up ever!
