The Best Chicken Parmesan




Ingredients :           

5 oz bag of butter Garlic flavor croutons {I like Texas Toast} crumbled in food processor
A few dashes of: freshly ground black pepper, Italian seasoning and ground cayenne pepper
Jar of spaghetti sauce about 23 oz {I like Ragu’s Sweet Tomato Basil}
2 large chicken breast halved by thickness and then length
Jar of marinara sauce about 23 oz {I like Newman’s Own}
8oz bag of shredded mozzarella cheese
Plus extra Italian seasoning for garnish
½ cup freshly grated parmesan
EVOO for frying
2 eggs beaten

Preparation : 

Preheat oven to 400 degrees.
Mix sauce in medium sauce pan. Set aside.
Whisk eggs with the few dashes of seasonings in medium bowl. Set aside.
Toss parmesan and bread crumbs to mix evenly in a medium bowl. Set aside.
Lightly beat each piece of chicken with meat tenderizer to an even desirable thickness.
Dip each piece of chicken in egg wash. Then lay in crumb bowl. Cover completely. Shake off excess.
Add an inch of EVOO to large skillet and set to high. When a crumb sizzles in oil, it’s hot enough for frying.
Without overcrowding skillet fry each piece till golden brown on both sides. Lesson heat after frying begins to medium or medium high. Chicken will finish cooking in oven if it’s underdone.
Use large baking pan with sides. Either place a baker’s mat on bottom OR spread a little sauce on bottom.
Set chicken in a single layer. Dab each with some sauce, top with mozzarella, and sprinkle with Italian seasoning.
Bake 20 minutes.
Serve with heated extra sauce, thin spaghetti noodles and/or bread.



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