Monday, January 25, 2016

Chicken Parmesan

I was searching Pinterest as I made my meal plan for January and found this lovely recipe for Chicken Parmesan.  I didn't follow it exactly, but I will definitely be adding it to my meal rotation.  Instead of buying Italian breadcrumbs, I like to use Panko because it usually just contains a few real ingredients like wheat, oil, and salt.  Then I add my own Italian seasonings and garlic salt and Parmesan to give it flavor.

2 lbs chicken breasts, sliced as thinly as possible
1 cup flour
1 tsp salt
1/2 tsp pepper
3 large eggs, beaten until frothy
1 cup of my Italian Panko mix (or store bought Italian breadcrumbs)
1 cup grated parmesan cheese
oil (I use coconut oil)
1 Jar of your favorite sauce
8 oz (2 cups) shredded mozzarella cheese
noodles of choice (we prefer angel hair pasta)

Directions:  Get three bowls for dipping: In the first bowl, mix the flour, salt, and pepper.  In the second bowl, beat the eggs.  In the third bowl, mix the breadcrumbs and parmesan.  Then dip each piece of chicken in each bowl, creating an even coating of crumbs.  You can now either bake the chicken breasts for 20 min at 425 degrees or fry them in a pan first with a little bit of oil (about 2 min on each side til golden brown).  Then add a few tablespoons of your favorite marina sauce on top and cover with mozzarella cheese and bake for 10 more minutes.  Serve over your favorite pasta and enjoy!