amyBITES

28/5/2009

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Breaded Chicken Parmesan

I’ve been cooking dinner for my friend Andy once a week in exchange for him driving me places, and this past week he requested chicken parmesan. I didn’t really use a recipe for this—I just kind of made it up as I went along, but it turned out to be delicious. Thus, the measurements below are approximate, so feel free to experiment with them as you go through the recipe.

Breaded Chicken Parmesan

3 medium boneless, skinless, chicken breasts
1 cup Italian-seasoned bread crumbs
2 eggs, beaten
Marinara sauce (to taste)
Sliced or shredded mozzarella cheese (to taste)
Shredded or grated parmesan cheese (to taste)
Pasta of your choice (optional)

1. Preheat your oven to 400 degrees F.

2. Pour your bread crumbs onto a plate or a shallow dish. Dip your chicken breasts in your beaten egg and then dredge each breast thoroughly in the bread crumbs.

3. Place your breaded chicken in a glass baking dish. Bake for 20 minutes.

4. Take out your chicken, cover in mozzarella slices, marinara, and shredded parmesan, then put back in the oven for another 10 minutes.

5. This is a good time to make your pasta, so get to it!

6. Serve chicken over pasta and enjoy!

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Your cast of characters:

Beat your eggs thoroughly. You could also use another coating, such as dijon mustard—the egg’s purpose is just so the bread crumbs stick.

Make sure you coat the chicken thoroughly. Don’t try to shake the excess off.

Time to go into the oven!

And here’s what they’ll look like after 20 minutes in the oven. They’re starting to get crispy at the edges.

Slice your mozzarella cheese and arrange the slices on top of your chicken, or if you’re using shredded cheese, just go ahead and sprinkle it right on top.