Friday, May 29, 2020

Chicken Parmesan

4 boneless skinless chicken breasts, pounded to 1/2" thickness
salt and pepper, to taste
2 eggs*
1 c. seasoned (Italian) Panko bread crumbs
1/2 c. Parmesan shredded cheese
2 T. flour*
olive oil for frying
heavy whipping cream, optional
pasta sauce, your choice, I used Del Monte green peppers and onion/4 cheese
1/4 c. shredded mozzarella cheese,  I used Sargento's Mozzarella Parmesan combination
Italian seasoning
1/2 c. grated provolone cheese
1/4 c. shredded Parmesan cheese
1 T. olive oil to drizzle
12-16 oz. angel hair pasta, cooked

Preheat oven to 450. Season pounded chicken breasts with salt and pepper. *Beat eggs and set aside. Combine bread crumbs with 1/2 c. Parmesan cheese and set aside. *Coat both sides of chicken with flour. *Dip breasts in eggs (some people like adding a little milk too). Transfer to bread crumb mixture and press into both sides. Set aside for 15 minutes. Heat oil in skillet on medium high heat until it shimmers. Cook chicken for 2 minutes each side, until golden. The chicken will continue cooking in the oven. Place some sauce in the bottom a 9x13 baking dish before adding chicken. Place breasts on top of sauce and top each with more sauce. Layer with mozzarella cheese, Italian seasoning, and provolone cheese. Sprinkle Parmesan cheese on top and drizzle with olive oil. Bake 25-30 minutes until cheese is browned and bubbly. Chicken should no longer be pink in the middle. Insert thermometer--should read at least 165. Serve over angel hair pasta. This was very yummy and tender. My husband said it was better than the restaurants.

*Instead of dipping in flour and egg, a less messy method is to lightly brush both sides of chicken with heavy whipping cream. Then transfer to breadcrumb mixture and continue as directed. This method works for chicken, pork, veal, & fish.

1st picture is pounded and coated chicken; 2nd picture is ready for the oven; 3rd picture is after baking; 4th picture is ready to eat.

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