Sometimes, I have a craving for some good ol' chicken parm. It is such an easy, yet satisfying comfort meal that can be assembled in no time at all. Plus, the husband really likes it and we all know the best way to a man's heart is through his stomach. I've got that down!
(Please excuse the iPhone pictures...my camera and my memory card were in two different places and I was too lazy for that mess.)
Here is what you'll need for this version:
-1 cup milk, or half and half (I was out of eggs)-1 cup grated Parmesan cheese
-7 ounces seasoned panko crumbs
-chicken breast (I used a combo of breasts and tenderloins to use up what was in the freezer)
-1 tablespoon canola oil
-12 ounces pasta sauce
-6 slices mozzarella cheese
-jar tomato sauce
Instructions:
- Preheat oven to 375 degrees F.
- Pour milk (or eggs) into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into the milk, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
I served it with whole wheat pasta and a side of french style green beans (the husband's fave).
Some things I did a little different was to use panko bread crumbs instead of the traditional bread crumbs because I like the crunch it gives to the chicken. Also, the half and half worked as a great glue for the bread crumbs and the chicken breasts. If you haven't tried whole wheat noodles, you really should. We actually like them better than regular noodles and if it saves a few calories then why not?How do you make your chicken parm?
Original recipe:
Tomato Chicken Parmesan
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