So, every once in a while I come up with a recipe that I love so much I just have to rave about it and tell everyone how wonderful I am it is. Tonight is one of those nights. I really wanted to have chicken parmesan for dinner tonight, but after reading a few recipes I realized that I just don’t have the time or the inclination to make the sauce or pound chicken into 1/2″ pieces. So, being that I am a smart and creative lady, I made a few…alterations to suit my needs. Following is my recipe, which I call Working Mom’s Chicken Parmesan. You’re welcome.
Working Mom’s Chicken Parmesan
1.25 lb thin sliced chicken breast – Zacky or Foster Farms
1 large jar of your choice spaghetti sauce
1/3 cup chopped onions
2 T minced garlic
1/2 bag of your choice pasta noodles
Preheat oven to 450. Put on water to cook pasta. In a large skillet, warm olive oil and begin to cook onion and garlic.
Make an assembly line from three plates: 1. Flour 2. Beaten egg 3. Bread crumbs (Melody’s baby plates are great for this, sort of like really flat bowls)
Dredge the chicken slices in the flour, then dip in the egg, then in the bread crumbs. Put them in to cook with the onion & garlic. Cook for about 4 minutes per side until they are crispy.
When your water is boiling, cook the pasta.
Place the chicken cutlets in a large casserole dish (or if you skillet is oven safe and big enough, use that). Pour on any of the carmelized onions/garlic that are left in the skillet. Cover with your spaghetti sauce. By now your oven should be ready, so put this in the oven uncovered for 15 minutes. Meanwhile, drain your pasta and hold aside warm. Cook up a veggie of some kind in the microwave.
Serve the chicken slices over your cooked noodles and top with Parmesan cheese.
Total time start to finish is about 30 minutes. Enjoy!