Recipe: Chicken Parmesan

Can you believe that it's time for the LAST month of the year already!?!  WOW!!  Well, here goes November's recipe.  Check out December's yummy dessert recipe--skillet cookie!!  I actually plan on making October's recipe tonight--bean soup! YUM!

Chicken Parmesan

Ingredients

Angel Hair Pasta

1 cup plain bread crumbs

1/4 cup freshly grated Parmigiano Reggiano cheese
Salt and pepper to taste
1/4 cup chopped fresh Italian parsley
2 large eggs, beaten with 1 tablespoon water
1/4 cup olive oil (more if needed)
4-6 boneless, skinless chicken breasts, lightly pounded
4-6 cups Marinara Sauce (I lean toward MORE than less)
8 ounces mozzarella cheese, shredded

Level of Difficulty: 2.5 (scale of 1-5)

1. Preheat the oven to 350 degrees F.

2. Combine the bread crumbs, grated cheese, salt and pepper to taste, and parsley in a shallow bowl (bowl large enough for chicken to be rolled in later).

3. Place the beaten eggs in a separate bowl.

4. Heat the oil in a large skillet over medium-high heat.

5. Dip each chicken breast in the eggs and then in the bread-crumb mixture, shaking off any excess.

6. Add the chicken breasts to the pan and cook, in batches if necessary, until golden, about 2 minutes to each side. When cooked, remove from the pan and place on papper towels to drain.

7. Cover the bottom of a 9- X 13-inch baking dish with 1 cup of marinara sauce (or more if needed to fully cover bottom of pan).

8. Add the chicken cutlets and sprinkle with half the grated cheese. Cover the cutlets with 1 cup of marinara sauce, sprinkle with the remaining grated cheese and shredded mozzarella.

9. Cover the pan with aluminum foil and bake on the middle rack of the oven for 30 minutes. Serve immediately.

10. Boil pasta while chicken is in oven.

11. Serve the chicken over the angel hair pasta & ENJOY!! SO delicious!!

Yum,
SG