Red Deer Foodie: parmiagiana

Wednesday, August 31

Pantry Parmigiana

Ughghghgh! Another cold and rainy day! Rather than BBQing chicken breasts, I decided to whip up an easy chicken parmigiana - using stuff from the pantry. Super easy to make - here's my recipe:

Pantry Chicken Parmigiana
Ingredients:
4 chicken breasts
3/4 cup Italian bread crumbs
1/2 cup parmesan
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
salt & pepper to taste
2 tbsp butter
1 tbsp olive oil
2 eggs, lightly beaten
Marinara sauce:
1 can diced tomatoes, drained
3 cloves garlic
1/4 onion, finely chopped
1tbsp balsamic vinegar

Method:
In your food processor, pulse bread crumbs, parmesan & spices and pour into a shallow bowl. In another shallow bowl, beat the eggs. One breast at a time, dip into the chicken breasts into the egg mixture and then into the crumb mixture to coat both sides, even pressing into the chicken. Set chicken aside, and get your pan ready. In a large, non-stick frying pan over medium high heat, melt the butter and olive oil.

Add the chicken into the hot oil (still on med-high) and brown on both sides. Don't be tempted to flip too early b/c your coating will stick to the pan if it's not ready! And there ain't no going back when that happens!

Perfection!

Once both sides are golden brown, remove chicken breasts and set aside. In the same pan, add the tomatoes, garlic, onions and balsamic vinegar. Bring to a boil and simmer for about 5 mins. Did I mention that you need to preheat the oven to 375degrees? Get that on the go too. If you would rather, use a jarred sauce and skip this step altogether! My recommendation: PC Brand Sweet Basil Pasta Sauce.

Spread the sauce in a baking dish and arrange the chicken breasts on top. Sprinkle with mozzarella cheese and some parmesan cheese. Bake at 375 for about 25 mins. Serve over whole wheat pasta. Or skip the pasta and serve with a salad.