Wednesday, March 9, 2011

Chicken Parmesan for Two

Many moons ago my sister, an unconditional lover of chicken, came up with a song that goes like this: 
"I love chicken, I love parm! 
I love my brother his name is John, put 'em together and whattya got? 
Chicken parmesan! Toot! Toot!"
Chicken parmesan is a family favorite and something I enjoy cooking every once in a while. I cook mostly for just me, so only one portion. Chicken parm is delicious left over and a great meal to share with someone special- so this recipe is for two! It is fast, easy, and has a comforting and delicious result. Get in the kitchen and cook with a friend, a family member or a lover. Enjoy your dinner with a bottle of wine, or my favorite with saucy Italian- a tall glass of skim milk! Happy Eating! 

Tender, moist Chicken Parm

Chicken Parmesan for Two
Spray oil
1 Boneless Skinless Chicken Breast
1 tablespoon flour
1 egg, beaten
1/2 cup bread crumbs (fresh preferred)
1 teaspoon Italian seasoning
1 cup jarred tomato sauce, divided in half
Enough pasta for one or two people (depending on what you like)
3-4 tablespoons of shredded mozzarella cheese
1 tablespoon parmesan cheese

Preheat oven to 450 degrees. Cover a baking sheet with foil and a little spray oil. 

Boil a big enough pot of water for the amount of pasta you desire (Tip: Always use cold water from the tap when preparing to boil, it has less bacteria, etc).

Rinse your chicken with water and dry with a paper towel. Cut in half width wise on a cutting board (you can also butterfly these pieces to make the chicken even thinner). Using a meat tenderizer (or a hammer- feel free to get creative) beat each piece of chicken on a cutting board placing a piece of plastic wrap between the chicken and the tenderizer. The meat will flatten out.

Set up your flour, egg, and bread crumbs in three plates or shallow bowls. Dredge the pieces of chicken in the flour, coat with the egg, then coat with the bread crumbs. Place the chicken on the prepared baking sheet. 

Using one half of the sauce, spoon as much as you like onto each piece of chicken. Top with the mozzarella, then the parmesan. (Some people, like my sister, enjoy their chicken without sauce and will maybe have sauce on the side to eat.)

Bake the chicken in the oven for 14-20 minutes (depending on how thick your cuts of meat are). The cheese should be just browned when it is done. 

While the chicken is in the oven, cook your pasta at the right time so it will be finished just before your chicken is ready to come out. Toss the pasta with the other half of tomato sauce. 
Serve the chicken atop the pasta. 


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