Tuesday, August 21, 2012
Parmesan Chicken was one of my first detailed recipes I made when I got married. I was given the recipe from a friend and after making it her way for awhile I made some of my first experiments and tried some twists of my own on it. (and that's where it all began!) This is pretty easy to make- just takes some prep time and a little more attention, but all in all it's so good it's worth the effort!
First to prep:
Get some water boiling for the noodles.
on a plate you want to put-
about 2 c. bread crumbs (preferably seasoned)
1/3 c. Parmesan cheese
1 T Italian seasoning (or less if your bread crumbs are seasoned)
Mix together lightly with a fork.
In a bowl-
3-4 egg whites
scramble with a fork to break them up well.
In a pan put 3 T. olive oil (mostly to coat the bottom) and set the burner on Med.
Now for the fun (and slightly messy) part! Place each chicken breast (or tender) into the egg, then coat in the breading and place into the pan. (you want the olive oil to be getting warm, but if it's too hot it might splash you)
At this point it may be time to add noodles to your water if you haven't already.
Try to only turn the chicken once. Once the chicken breading is golden on both sides cut into one of them and make sure the center is cooked. When the chicken is cooked all the way through remove it from the pan and set aside. (I cover it with the pan lid on a plate so that it stays nice and warm.)
In the same pan (with any breading and seasoning/olive oil left) add a little more olive oil or butter, then add in some cut up zucchini & squash (this is optional- but oh my goodness so good!) Once the zucchini and squash are cooked add in a jar of spaghetti sauce and mix in well.
Serve over noodles with the chicken on top of the sauce. (or with my kids we usually mix the noodles and sauce together then put the chicken on top)