Tuesday, May 17, 2011

Simple Chicken Parmigiana

Recipe from Great Food Fast
Husband-Tested in Alice’s Kitchen

It’s springtime!!  While Jim cleaned our screened-in porch, I worked on cleaning out our freezer so that we’d have room for this next season’s bounty.  While sorting through our freezer I found a container of fresh bread crumbs I had made from a leftover loaf of bread.  I also found some boneless, skinless chicken breasts.  I had mozzarella cheese in the fridge, so it was easy to decide what to do with them all. This was quite quick and easy to make.  You can find all the ingredients for this “good enough for company” dish at Lost River Market & Deli.  Serve this with Alice’s Favorite A+ Salad.

3 or 4 boneless skinless chicken breast halves, split horizontally into 6 to 8 cutlets (If the breasts are thick, pound them out a bit so that they’ll cook evenly.)
1/2 cup dried breadcrumbs (I used fresh bread crumbs.)
1/2 cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
1/4 cup olive oil
2 cups spaghetti sauce, homemade or purchased (I used Local Folks Pasta Sauce.)
8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces) (I had shredded mozzarella cheese in the fridge, so I used that.)

Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
Pour spaghetti sauce into a 10-by-15-inch broiler-safe baking pan, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 2 to 3 minutes per side or until a toasty brown. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
Top each piece of chicken with a slice of mozzarella or sprinkle with shredded mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 minutes.  (Watch carefully to prevent burning.) 

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