Sunday, April 22, 2012

Chicken Parmesan

Chicken Parmesan

Mmm... FOOD :-D

  • 2 chicken breasts (skinless, boneless, like you can buy in the grocery store)
  • 1/2 C milk
  • 1/2 C all-purpose flour
  • 1 large egg, beaten
  • 1 1/2 C Italian seasoned bread crumbs (if you don't have any: my recipe)
  • 1/2 C extra virgin olive oil
  • 4 Tbs butter (I prefer sweet cream salted)
  • 2 C your favorite tomato sauce
  • 1/2 C shredded mozzarella cheese
  • Sundried tomatoes (optional)
  1. Place the milk and eggs in separate bowls, and put the flour and bread crumbs in separate tupperware (so you can close the lid and shake 'em up!).
  2. Dip each breast in the following order: milk, flour, eggs, bread crumbs.
  3. In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling.  Reduce the heat, and cook the chicken until golden brown and the juices run clear when cut with a knife, about 3-5 minutes per side.  *Note* If you're only going to cook 1 breast at a time, half the butter and olive oil.  Remove to a baking sheet lined with paper towels.
  4. Dribble 1/2 cup of the warm tomato sauce in the bottom of a 9"x9" baking dish.  Place each chicken breast in the middle and mush 'em around in the sauce to make sure they're well coated on the bottom.  Cover with another 1/2 cup of the tomato sauce, and half of the shredded mozzarella on top of each chicken breast.  *Note* If you chose to include sundried tomatoes, I put mine on before the mozzarella.
  5. Broil in the oven for about 5 minutes until the cheese is melted and golden brown.

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