Another one of my Winter comfort food creations ~
Not quite Southern...however, worth a mention.
A versatile recipe - keep it simple or make it fancy using your own homemade sauce, wine marinara, fresh parsley or basil..whatever!
I tried to take a picture...but everyone ate it up too fast!
YUM-O Chicken Parmesan serves 4-6
4 boneless chicken breasts, pounded to 1/2 inch thick
salt & pepper
1/2 cup milk
seasoned bread crumbs
1 TBL shredded parmesan
8 thin slices of mozzarella or provolone (if using provolone, be sure to reduce use of salt in this recipe)
1 jar of spaghetti sauce (I swear Ragu still works, when I'm pressed for time...)
1/2 cup water
Rinse chicken, drain. Trim breasts, then pound them to 1/2 inch. Sprinkle liberally with garlic powder.
Whisk together the egg and milk, set aside.
Place enough flour to dredge pieces on separate plate. Lightly season flour with salt and pepper, set aside.
Place enough crumbs to evenly coat pieces on separate plate. Add 1 TBL parmesan to crumbs, mix well and set aside.
Dredge all chicken pieces in flour first - then dip in egg/milk mixture - then coat in bread crumbs.
Use enough olive oil to coat the frying pan. Brown pieces until golden (3-4 mins).
Spread a very thin layer of sauce on the bottom of 9X13 baking dish. Place browned pieces in dish. Place two pieces of mozzarella (or provolone) on each breast. Lightly sprinkle with Italian seasoning.
Add water to spaghetti sauce, blend well. Pour over chicken evenly, especially at the corners of the dish.
Lightly sprinkle top with shredded parmesan.
Bake uncovered at 350 degrees for 45 minutes, or until bubbly.
I like to serve this on top of a bed of spaghetti - wheat, if I'm feeling healthy! A fresh salad on the side can make this meal amazing. It's quick, easy and you can get this dish on the table super fast ~
I'm still alive! I realize I've been MIA...this is what happens when real life forces to be reckoned with. ;) Hang tight friends, ...
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