Monday, June 29, 2009
Yummy Chicken w/ Parmesan
This is one of those weeknight dinners that will feel like something much more involved and fancy than it is. I love this recipe because 99% of the time these are all ingredients I keep "in stock" here at the casa, so this requires no stoppin at the store~ molto bene!! This would go brilliantly with the "glorious salad" ala Kelle I posted last week, or just some simple steamed veggies with a little whole wheat pasta.
Chicken w/ Parmesan
4 boneless skinless chicken breasts, rinsed & patted dry
about 1-2 cups bread crumbs or panko
1 T each; dry crushed basil & oregano
1 tsp garlic powder
Kosher salt & cracked back pepper
3/4 cups shredded Parmesan cheese + some for topping chicken before serving
2 Cups tomato-based pasta sauce (I keep homemade on hand via the freezer, yay Pyrex!!) but this would be about the same as one small jar from the store...
Heat a large skillet, add about 2 T olive oil (to lightly coat the bottom of the pan, I usually add just a thin coat then spray some non-stick spray)Mix the breadcrumbs, herbs Parmesan in a shallow bowl. Lightly beat the egg in a separate shallow bowl.
Dredge chicken breasts in egg, then coat in the herb,cheese, breadcrumb mix~ place crusted chicken in heated pan with oil. Cook about 7 minutes on the first side, then flip and cook about 7 minutes on the second side...cook about 3-5 minutes more on each side, until the chicken is cooked through (165-175 degrees) and golden brown on each side. Meanwhile heat the pasta sauce in a small sauce pot and when the chicken is on it's last flip spoon a sauce over the top, sprinkle with Parmesan and serve w/ salad or steamed veggies~ This is a SUPER easy weeknight dinner that is great for leftover pasta sauce or chicken breasts you are wondering what the heck to do with.