Thursday, January 28, 2010

Chicken Parmigiana

I've been looking for very simple dishes that I can keep on the bland side ingredient wise but still have a nice flavor to them so that I can eat them and my husband doesn't get bored.

With my sister coming over last night for a night of girl talk and scrabble, the pressure was on! She was going to make me eat! So I put together a simple Chicken Parmigiana that was both mild enough for me to eat and flavorful enough that everyone enjoyed it!

(and sorry about the picture quality. I didn't realize how blurry it was till I downloaded it!)

Chicken Parmigiana

3 large boneless skinless chicken breasts
salt and pepper
1 1/2 cups flour
3 eggs beaten (with a little water added)
1 1/2 cups fine bread crumbs or panko (with 1/4 cup grated parmesian added if you wish)
1/2 cup olive oil
2 cups shredded mozzerella or cheese blend
Italian herbs/parsley (optional)
1 Quart Home Canned Tomatoes (1 can diced plus 1 can stewed of storebought)
1 shallot
1 small yellow onion
1 can diced tomatoes
salt and pepper
2 tbs tomato paste
Italian seasoning (optional)

1 lb spaghetti noodles

Preheat oven to 350. Pour oil in pan and heat to medium high heat. Dip chicken breasts in egg, then flour, then egg again, then breadcrumbs. Place in heated oil and brown both sides (about 4 minutes each).

While chicken is browning, chop onion and shallot and place in blender with tomatoes, tomato paste, salt and pepper. Pulse till tomatoes are not in chuncks and mixture is blended.

Place browned chicken in 9 x 13 casserole dish. Pour tomatoe sauce over it and spread cheese over top of chicken breasts. BAke for about 30 minutes till cheese is golden and bubbly and chicken is cooked through.

While chicken is in oven, cook pasta in salted boiling water till tender. Serve chicken with sauce over pasta.

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