Monday, January 31, 2011

Chicken Parmesan

I was surprised at how easy chicken parmesan is.  And how delicious.  So moist and flavorful!  Enjoy! 

Cooking spray
2 egg whites
1/2 c. milk
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves, pounded to 1/2 in. thickness
1 1/3 c. Italian seasoned bread crumbs
1 jar marinara or spaghetti sauce (about 3 1/2 cups)
3/4 c. shredded mozzarella cheese
2 Tbl. shredded parmesan
Spaghetti noodles

1.  Preheat oven to 400 degrees.  Spray a glass baking dish liberally with cooking spray.  In a bowl, whisk the egg whites and milk together.  in another bowl, stir together the flour, salt, and pepper.  Dip each piece of chicken, one piece at a time, in flour, then egg, then bread crumbs.  (HINT: If you don't have a meat tenderizer to flatten the meat, do what I did all through college:  use a can!  You can either clean the outside of an unopened can or put the can in a plastic bag to keep it clean and then pound away on the chicken.  It's not quite as even and pretty, but it does the job! ) 
2.  Place breaded chicken in prepared glass baking dish.  Then, spray the top side of the breasts with cooking spray.  Bake chicken until cooked through and crumbs are browned, about 15 minutes.  Top with sauce, mozzarella and Parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.  Serve over spaghetti noodles. 

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