Saturday, October 27, 2007

Chicken Parmesan

This is a great Italian meal that is a nice change from traditional lasagna and spaghetti. Because it takes awhile to bake I typically save it for a weekend meal or bake it the night before I want to serve it.

4 boneless skinless chicken breasts
1/2 cup Italian breadcrumbs
1/2 t garlic salt
1/2 t Italian seasoning
1/2 cup Parmesan cheese
1 egg or egg substitute
2 T butter
2 cups spaghetti sauce (canned or homemade)
shredded mozzarella cheese
spaghetti, cooked

Preheat oven to 350 degrees. Pound chicken to flatten. Mix breadcrumbs, Parmesan cheese, garlic salt and Italian seasoning together. Dip chicken in egg; then in bread crumb mixture. Fry in butter in hot skillet, turning and browning for 10 min or until chicken is done. Remove from skillet. Spray 9 x 13 pan with cooking spray. Pour spaghetti sauce in pan and lay chicken on top of sauce. Sprinkle with mozzarella cheese and cover loosely with foil. Bake for 20-30 minutes or until chicken is cooked all the way through. Serve over spaghetti noodles.

TIP OF THE DAY: When trying to pound chicken to flatten, place between two sheets of wax paper and use a meat mallet or rolling pin. It's a great way to get rid of any frustration you may have!

Tomorrow's Daily Special: Grandma's Pound Cake

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