So here is my easy, quick and down-right delicious recipe for chicken parm. Rad Boyfriend called it the best chicken parm he'd ever eaten, including in fancy restaurants. Clearly he doesn't have an Italian grandmother, but I didn't mention that to him. Instead I said, "I know, isn't it really good?!" I'm so modest.
Dip each chicken breast into the flour, then the egg wash, then the breadcrumb and Parmesan mixture. Set aside on the third plate.
Here's where I reveal a dirty little secret about my favorite salty seasoning. I do love me some Lawry's, but this here holds a special place in my heart:
- Preheat oven to 350 degrees.
- Bring a big pot of water to boil for spaghetti. (Did I mention we're eating pasta with this meal? We're eating pasta.)
- Chop some fresh basil.
- Open a jar of tomato sauce. (Making your own is not that hard, but the goal here is quick and easy. My favorite jarred sauce is Trader Joe's Tomato Basil.)
- Either in a bowl or right in the jar, mix the fresh basil into the sauce. Trust me, basil makes the dish so much more flavorful.
Pour enough tomato sauce to coat the bottom of a glass baking dish, up to 1/2 inch of sauce. Leave enough sauce for pasta. Put one (and ONLY one) layer of chicken on top of the sauce. Cut big, thick slices of fresh mozzarella and lay them on top of the chicken.
Put the dish in the oven on 350 for 15 minutes, or until the cheese is melty and the sauce is bubbling. Remove and serve over spaghetti.
Suggestions for side dishes: garlic bread and salad.
Easy Chicken Parmigiana Recipe
Prep time: 15 minutes
Cook time: 30 minutes
4-6 chicken breasts
2 tbsp. water
3/4 cup flour
3/4 cup seasoned breadcrumbs
1/4 grated Parmesan cheese (plus extra for topping)
2 sprigs fresh parsley
6 leaves fresh basil
1 jar tomato sauce (extra if you like lots of sauce on your pasta)
4-6 slices of fresh mozzarella cheese
salt and pepper
Olive oil for frying
1 tbsp butter
1 lb spaghetti (or less, depending on how much pasta you want)
- Preheat oven to 350.
- Wash the chicken breasts and trim the fat.
- Place 2 at a time in a plastic bag or under plastic wrap. Beat with kitchen mallet until thin, or each breast is about double in width/length. Cut to desired size.
- Place the flour in flat plate, mix with salt and pepper. Beat eggs and water until frothy in bowl. Mix seasoned breadcrumbs, fresh parsley and Parmesan cheese together in separate plate.
- Dip chicken breasts first in flour, then egg, then breadcrumb/Parmesan cheese mixture. Set aside.
- Bring a large pot of water to boil for spaghetti.
- Coat frying pan with generous amount of olive oil and heat. Once hot, add butter.
- Fry chicken 3-4 minutes on one side, sprinkle with salt and pepper before turning over. Repeat on other side.
- Chop the basil. Either in a bowl or in the jar, mix the basil into the sauce.
- Coat 11x17 (or smaller, whatever fits 6 large breasts) glass baking dish with 1/2 inch of tomato sauce. Leave extra sauce for pasta.
- Place chicken on sauce.
- Place one heaping slice of mozzarella cheese on each chicken breast.
- Bake for 15 minutes at 350 or until cheese is melted and bubbly.
- Cook spaghetti to desired consistency.
- Remove chicken from oven and serve over spaghetti. Pour extra sauce and cheese on dish as desired.