A Classic Dish in 30 Minutes!
Chicken Parmesan has become a classic dish in Italian-American cuisine, and is almost always sure to please because of its simplicity and ability to feed even the hungriest of mouths. This recipe is simple and will have you dishing out Chicken Parm in no time!
- 1lb Boneless, Skinless Chicken Breasts
- 1lb Uncooked Pasta (Penne, Fettuccini, Angel Hair, etc.)
- 2 Raw Eggs
- 1 Container Italian Breadcrumbs
- 1 Jar of Red Tomato Sauce (Basil/Tomato works well)
- 1 Package (2 cups) Shredded Mozzarella Cheese (Whole Milk)
- Seasonings (Salt, Pepper, Oregano, etc.)
Pound the chicken breasts with a mallet if you have one, otherwise, slice the chicken breast in half, placing your hand on top of the breast and dragging the knife sideways through the meat, leaving two thinner cuts of chicken.
Prepare a bread-crumbing station – there are three steps to this station – first, set the cut pieces of chicken on one plate, second, whisk two eggs together in a bowl, adding salt and pepper to taste, then third, pour a generous amount of breadcrumbs onto a second plate – it is easiest to set these up in order next to the pan you will be cooking the chicken in.
Preheat the oven to 350 degrees
Bring a large pot of water to a boil – make sure to use a large pot – if you don’t have enough water, the pasta will build up starches and stick together, making it unable to hold the sauce well
Melt a tablespoon of butter (or olive oil/non-stick spray for the health-conscious) in a large (preferably non-stick pan) over medium heat.
Take each chicken breast, dunk it into the whisked eggs, then coat it with a good amount of the breadcrumbs before placing it in the pan.
Depending on the size of the pan, you may need to do two or three rounds of chicken – this is not a problem
Cook the chicken for about three minutes on each side, until it has had a chance to begin to brown – once the chicken has browned, remove it to a baking dish or cookie sheet lined with foil
Once all of the chicken has finished cooking, use approximately half of the tomato sauce to cover the chicken breasts
Sprinkle the mozzarella cheese over the tomato sauce, and add salt/pepper/oregano to taste
Place the baking dish/cookie sheet in the oven, uncovered for 20 minutes
Put the pasta into the boiling water (with salt, to taste) and cook for the recommended time – when the pasta has finished cooking, drain it, leaving a bit of the pasta water on the pasta (to keep it from sticking) and pour it back into the pot – add the remaining tomato sauce and reduce heat to low, stirring frequently
Once the chicken has cooked for 20 minutes, remove it from the oven
Serve each plate with a few scoops of pasta and sauce, and top with one of the chicken breasts
If you want to be true to the name of the dish, add some grated/fresh parmesan cheese on top
This recipe is very easy and is a hearty dish loved by almost all. I recommend either penne or fettuccini pasta, because those are the pasta shapes I have found that go best with the dish. Also, I recommend whole milk mozzarella because it melts much more easily and has a much better texture than skim or fat-free mozzarella, although if you are being calorie-conscious, the less fattening alternatives will also work. I have found that oregano or basil go well with this dish, and having a nice red wine like a cabernet or merlot never hurts, either! All in all, it is an easy dish to prepare and with some practice, you will be from prep to the dinner table in under 30 minutes!