Chicken Parmesan

Chicken Parmesan is a perfect meal all year round. That is because it satisfies the palate for comfort food without tasting heavy. The breading, sauce and cheese combination on a moist chicken breast will put a smile on your face. Chicken parmesan is great with a nice salad for lunch or over thin pasta for dinner. You can also make a great chicken parmesan sandwich for another great treat.

I like to make this recipe because it is easy and delicious. The secret to moist and great chicken parmesan is the seasonings in the breading. Also, it is important not to over cook the chicken, so that it stays moist. So give this recipe a try, and serve it for lunch or dinner. It also is a great dish for large gatherings.

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Ingredients

4-5 medium chicken breasts
1/4 cup of olive or vegetable oil
2 Tablespoons of butter
14.5 ounce can of diced tomatoes (411g)
32 ounce jar of your favorite pasta sauce (907g) – I used Classico Tomato & Basil sauce
1 box (1 pound) of Angel hair pasta (454g) or your favorite pasta- optional
3 large eggs
1 cup panko bread crumbs
1/2 cup of grated parmesan cheese
5 Tablespoons of flour
1/2 teaspoon of coarse black pepper
3 Tablespoons of parsley flakes
1 1/2 cups of shredded mozzarella cheese
Seasonings
- garlic powder or granulated garlic
- coarse black pepper
- garlic salt
- parsley flakes
- adobo seasoning

Supplies

Mallet
Wax paper
Large containers or bowls
Large frying pan
Measuring cup and spoons
Baking Sheet
Foil

Directions For Chicken Parmesan

Pre-heat oven to 375 degrees Fahrenheit.
Rinse of chicken breasts and on wax paper, flatten with a mallet. But be careful not to over flatten the chicken. You want it flattened, but not smashed.

Then in a large container, season by sprinkling seasoning on both sides of the chicken with garlic powder, coarse black pepper, garlic salt, parsley flakes, and adobo seasoning.

In another bowl or container, mix together flour, grated parmesan, parsley flakes, and bread crumbs with a fork.

Pre-heat frying pan on medium high heat with oil and butter.
Next, dip seasoned chicken in the egg mixture, then the flour mixture, and then set in the heated pan.

Fry the chicken breasts on each side until lightly brown, which is about 3-4 minutes on each side.

Then drain on paper towels once brown. Now, line a baking sheet with foil and place the chicken breasts on the baking sheet.

Next, cover the tops of the chicken breasts with the amount of desired pasta sauce. So, mix the pasta sauce and diced tomatoes in a bowl before spreading on the chicken. I like a good amount of sauce, so each one received about 3-4 tablespoons of sauce. Then I use the additional sauce in the pasta or freeze for later use.