I almost always test out recipes a time or two before posting them on Bonding with Bacon. Sometimes I completely botch them or realize there's a little something I could improve. My goal is to provide you with recipes that you can use and your family will enjoy.
On that note, this was my very first attempt at making chicken parmesan. I've made eggplant parm before and I've watched my mom make tofu parm a million times. So I figured I couldn't screw it up too badly.
Chicken Parmesan
- 3 or 4 boneless skinless chicken breasts, halved
- breadcrumbs (I used Italian four cheese flavored)
- 3 eggs
- jar of your favorite marinara sauce
- one package of sliced mozzarella cheese
So the recipe that I built mine off of called for "halved" chicken breasts. Umm, which way do I cut them? After some contemplation (and asking my husband, who had no idea), I decided to cut them long ways which made them thinner. I still don't know if this is how I was supposed to do it, but it worked out.
Then take two small mixing bowls, fill one with beaten eggs and the other with your breadcrumbs. Take your chicken, dip it in the egg mixture and then completely coat all sides with the breadcrumbs.
Lay out your chicken on a greased sheet. Cook at 350 degrees for 40 minutes.
Take any pan that would fit all of your chicken in it laid flat (the only one I had was my pie pan, which worked just fine), and pour half of your marinara sauce on the bottom. After the chicken is done, place it on top. Then cover with the remaining marinara. Finally, place the sliced cheese on the very top - some areas can overlap.
Cook for another 20-25 minutes and voila! Chicken parm. Serve with your favorite pasta and/or garlic bread.
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