One Pot Parmesan Chicken
Classic Italian Dish Made Easy
This is a dish you normally see at Olive Garden or somewhere like that, but think it might be too hard or take too much time to make at home. Well never fear because here is a recipe that you--yes you can do!
The most useful tool in this is a set of tongs. Rather than coating your fingers with layers and layers of egg and bread crumbs, you can just dip it all with the tongs and you're done! I wish I had used to learn those earlier!
Also, since this is a one pot meal you'll need a large skillet that can go in the oven. A cast iron skillet works, or an all metal non-stick skillet works as well. If you don't have something that works, just use a baking dish for the last step.
Finally, before we begin, this goes best over spaghetti so set a big pot of water on the stove to boil, and once it does and some salt, throw in your spaghetti and cook until al dente (fully cooked, but not too soft). Don't forget some garlic bread and some wine and you've got a great meal!
chicken breasts (usually one per person is good, as long as they're a decent size...maybe two for the men who are there)
1 cup (these are just approximate measurements) milk
1 cup flour
salt & pepper
1-2 cups Italian bread crumbs
handful parmesan cheese
oil (enough to coat bottom of pan)
1 -2 jars tomato sauce (depends on how many people you're serving)
1-2 balls mozzerella cheese
Step One: Start Your Engines
Preheat oven to 400 degrees. Place the chicken in between two sheets of Saran wrap and pound till about a half an inch thick. Place the milk, flour (season with salt & pepper), eggs (slightly beaten), and bread crumbs (mixed with a handful of Parmesan cheese) in separate bowls. Heat a large nonstick skillet with the oil in it to medium high.
Step Two: Dip It Good
Using tongs if you have them (saves your fingers from getting really messy) dip the chicken in the milk, flour, eggs, then bread crumbs--shaking off excess of each after you dip. Place chicken in the pan and cook for 4 minutes on each side until nice and golden. Remove and place on paper towels.
Step Three: The Finishing Touches
Pour about 1/2 cup of the tomato sauce in the bottom of the pan or in a baking dish (or enough to cover it). Slice the mozzerella cheese 1/4" to 1/2" thick (the freshest mozzerella is the kind that's in water, and buffallo is really good too). Place the chicken on top of the tomato sauce in the dish, pour the rest of the sauce on top, and place the mozzerella slices on top of each chicken breast. Place in oven and bake for about 10 minutes. If the cheese isn't melted after 10 minutes, heat oven to broil until cheese melts. Serve over spaghetti. Happy eating!
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