Monday, December 21, 2009

Chicken Parmesan (easy!)


Mmm, Chicken Parmesan is just one of those great recipes that I never get sick of. This is my easy, low fat version of the recipe. Of course, chicken dripping with butter and then fried in oil might taste better, but you'll be surprised how easy the oven version is. If you don't have bread crumbs, use Ritz crackers, crushed corn flakes, crushed rice krispies or even saltines. I even used crushed tortilla chips once, it was pretty good. Of course, you can drench your chicken in sauce and melted cheese, but for a nice picture I left it off here. Usually when I make these I'll bake 6-8 pieces of chicken and freeze half for another meal. The reheat great and are always delicious!

Husband Rating: 4 1/2 stars

4 boneless skinless chicken breasts
1 egg
3 TB milk
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/3 cup flour
Salt and Pepper to taste

Preheat oven to 400. Gather 3 small bowls. In the 1st bowl, mix together flour, salt and pepper. In the 2nd bowl, beat the egg and stir in milk. In the 3rd bowl pour bread crumbs, Parmesan cheese and Italian seasoning and mix well. Dip chicken into the 1st bowl with flour and cover. Next, dip into the egg mixture and cover well. Finally, dip chicken in the 3rd bowl with breading and cover well. Place in a lightly greased baking dish. Bake at 400 for 20 minutes or until chicken is no longer pink and breading is toasty. Melt mozzarella cheese over the top and serve with spaghetti.

-Note: If your chicken is thick, slice through it or pound it with a meat mallet. The fatter it is the longer it will take to cook.


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