Chicken Parmesan has always been one of my favorite meals. Sometimes I order it at restaurants but it’s so easy to make at home (and get very similar if not better results). It looks like a lot of steps but it’s really pretty simple. And the house smells so good all day!
Let those cook in a skillet with a little bit of olive oil, just for a few minutes.
Add tomatoes to the skillet.
Stir to combine.
Add a pinch of salt, a tsp of sugar, and some fresh ground black pepper (about 7or 8 turns).
To make the chicken, you’ll need to make a little assembly line. First your flour mixture (flour, salt, pepper) then your egg and water whisked together, then your breadcrumbs. I found a sale on thin cut chicken breasts so I went ahead and did that. If yours aren’t thin cut, just cut each one horizontally and you’re good to go.
Then a quick swim in the egg bath!
And now the crunch. Press that baby into those wonderful bread crumbs. You may have to use the clean hand to scoop up some crumbs and press them lightly into the chicken. Which means you’ll have to hold the phone with your shoulder. Get someone to massage it later, you deserve it.
Heat your oil and add your breaded chicken to the pan.
Cook chicken on each side, about 2-4 minutes. You want it to be almost cooked through but it will continue to cook in the oven.
Transfer chicken to a casserole dish and top with sauce.
Meanwhile, cook your spaghetti in salted water. Drain it but don’t rinse.
Put spaghetti back into the pot you cooked it in and add some sauce to keep it from sticking.
To plate the meal, start with a portion of spaghetti, followed by sauce, then a piece of chicken.
They’ll think you hired a personal chef!
- 2 boneless skinless chicken breasts (or about 1.5 pounds)
- ½ cup flour
- 1 egg
- 1 TBSP water
- 1 cup dried breadcrumbs
- 1 cup of mozzarella shredded (slices work too)
- ½ cup shredded fresh parmesan
- For the sauce:
- ½ medium onion
- 1 clove garlic
- 1 TBSP chopped olives (drained)
- 2 small or one large bay leaf
- 7-10 leaves of fresh basil
- 2 large cans tomatoes, pureed to desired consistency
- tsp sugar
- pinch salt
- fresh ground black pepper
- For the sauce:
- Heat some olive oil in a skillet.
- Mince the garlic and onion cook until softened.
- Add bay leaf and olives and cook another 5 minutes.
- Add tomatoes.
- Pour it all into a crock pot and cook on low for 5-8 hours.
- For the chicken:
- In a large skillet, combine a TBSP each of olive oil and canola oil, heat on medium while you prepare the chicken.
- Cut each breast in half horizontally, so you have two thin pieces from each.
- Set up an assembly line with three bowls;
- The first bowl will have a mixture of the flour plus some salt and pepper (be generous with the salt, you won't use it all).
- The second will be your egg and water whisked together until it's foamy.
- The third will be your bread crumbs.
- Using one hand to handle the chicken, dredge it first in the flour, (both sides), then the egg, allowing the excess to drip, then the bread crumbs.
- Lay the breaded piece on a clean plat and continue until all of your chicken is breaded.
- Put the chicken in the hot oil and brown on each side, about 2 minutes.
- You want your chicken to be almost cooked through but it will continue to cook in the oven.
- Transfer from the skillet to a prepared casserole dish.
- Ladle sauce over each piece, followed by parmesan cheese, then mozzarella.
- Bake on 350 for about 15 minutes or until the cheese is melted and golden.
- While baking, cook your spaghetti in generously salted water and drain but don't rinse.
- Add some sauce to the spaghetti to keep it from sticking.
- To serve:
- Put a serving of spaghetti on a place, topped with more sauce.
- Add a piece of chicken on top of the spaghetti.
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