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.) 

Chicken Meatballs in Tomato Sauce

Recipe from Everyday Food Magazine
Adapted and Husband-Tested in Alice's Kitchen
Serves 4

The boneless, skinless chicken thighs at Lost River Market & Deli are handy for just this sort of dish. This is a better-for-you version of spaghetti and meatballs, but that doesn't mean it isn't yummy. This passed the husband test. My hubby and I both thought these meatballs tasted even better the next day. I adapted this recipe using ingredients I had in my pantry. I've listed the changes I made in bold font. I served these meatballs along side Spaghetti Squash with Garlic (recipe on this blog) instead of pasta, which made this dinner even healthier. If spaghetti squash isn't available, serve it over whole wheat pasta.

1 pound boneless, skinless chicken thighs, cut into chunks
1 slice white sandwich bread, crumbled (I used a slice of whole wheat bread.)
1/4 cup milk (Unless a recipe specifically calls for something else, I always use skim milk.)
1 large egg white (I used a whole egg because my refrigerator was full of eggs from my friends' chickens.)
1/4 cup freshly grated Parmesan cheese (I always use fresh, NOT that stuff from the can!)
3/4 teaspoon dried oregano (You can use any mixture of dried herbs normally used on pizza.)
Coarse salt and ground pepper
1 tablespoon olive oil
1 can (28 ounces) whole tomatoes in puree (I used the "Local Folks" Spaghetti Sauce with Basil.)

Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
Add bread, milk, egg, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
With moistened hands, shape mixture into 12 meatballs. (I was able to make many more golf ball-size meatballs.) In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.