Food Friday is here! And it’s almost the 4th of July! Now, I probably should be posting a great cookout recipe, or a pie, or maybe a tangy BBQ sauce… but instead I’m going to share with you an absolute household favorite recipe for chicken parmigiana. I know, I’m a rebel like that. But, I am sure by next weekend you will be all BBQ’d and grilled out and probably wanting something with char and drippy sauce all over. No? Well then be sure to save this recipe for a rainy day when you’re craving italian next, it’s a real good one.
I feel like in our house 2 things are king: (when it comes to food) italian or mexican. Blame it on my husband but whenever I ask for dinner input there is a 95% chance he will put in a request in one of those 2 categories. So over time I have learned to make a mean chicken parm and I’m happy to share it with you. I think the trick I’ve learned that makes a world of a difference is: parchment paper and a little melted butter. That’s it. It’s that simple and your chicken will taste so much better.
I won’t lie, if you have it in you to make a nice homemade marinara I applaud you, I, on the other hand just get too lazy by the time it comes to the sauce so we use store bought. No matter which way you do it, be sure to throw your sauce into a pot on the stove top and heat it up to make the italian experience even more authentic 😉
Chicken Parmigiana Recipe
Prep time: 15 minutes
Cook time: 25-35 minutes (depending on thickness of chicken)
Yields: 4 servings (single piece of chicken per serving)
-1.5 lbs chicken breast (tenderized, or sub thin sliced in a pinch – works great)
-3/4 cup seasoned bread crumbs (I often just add homemade italian seasoning to plain bread crumbs)
-1/4 cup parmesan cheese
-s+p to taste
-2 tbsp. butter (we use Earth Balance, it’s vegan but boy does it taste like the real deal)
*sheet pan covered in parchment paper* The key to this dish, no seriously!
-1/2 of 7oz. ball of fresh mozzarella, sliced into thin slices
-1 jar favorite pasta sauce
-1/2 box cooked pasta of choice
Begin by preheating your oven to 375. While oven heats up, prep a baking sheet by lining it with parchment paper and adding 1 tbsp of butter to it. Pop it in the oven for a few minutes to let butter melt (but don’t allow it to burn). During this time prep 2 large bowls by mixing up the 2 eggs in 1 bowl and your breadcrumbs and seasonings in the other. Remove pan from oven and dip your chicken in egg mixture followed by bread crumb mixture pressing crumbs in with fingers and shaking off and excess before placing it on your buttered pan. Repeat until all chicken is coated and on pan and pop it into your oven for 20-25 minutes (checking and flipping about halfway through). In the meantime I like to heat my sauce up and slice some fresh mozzarella. Next, turn up your oven to broil at 500. For the next 5-8 minutes broil your chicken until it is a nice golden brown. Return oven to 375 and throw on your cheese and sauce. Allow to heat until cheese has melted. Remove and let cool for 5 minutes before pairing with some fresh pasta and enjoy!
Trust me guys, there’s seriously a small celebration in our house each time this is on the menu, it’s that yummy! Until next week.