The other night I made Chicken Parmesan and I'm going to share the recipe!
Grocery list -
breadcrumbs (I use Italian style)
2 large cans crushed tomatoes (see picture)
crushed red pepper (ooo - the kick!)
spaghetti noodles (or whatever type you prefer)
Got everything? Let's begin!
First let's make the chicken. Clean off your chicken breasts and pound the heck out of them with a mallet. (This makes them so tender!). Heat a couple TBSP of olive oil in large skillet. Put 1/4 cup of flour in a gallon sized bag and add chicken breasts, shake to coat. Now we need an egg wash bowl and a breadcrumb bowl. Beat 2 eggs in bowl (add a little splash of milk) for your egg wash bowl. And add 1 cup breadcrumbs and 1/2 cup parmesan cheese in other bowl. Take chicken breast out of flour bag - dip in egg mixture, coat with breadcrumb mixture, and throw in heated skillet. Brown both sides, turn heat off and cover with lid to keep warm and tender.
In the meantime, let's make the sauce. Heat saucepan (at least 2 quart saucepan) on medium high. Add 1/4 cup of olive oil, 2-3 cloves of crushed garlic, 1 tsp salt and 1 tsp crushed red pepper flakes (this gives the sauce a nice kick - for a bigger and yummier kick, make it 2 tsp but only if you like spice!). Let that garlic mix sizzle for 1 minute. Add 2 cans crushed tomatoes. Bring to boil, reduce heat to low and simmer.
Time to assemble! Preheat your oven to 350. Put chicken breasts in 9x13 glass pan, put a mound of shredded mozzarella cheese on each chicken breast. Add the tomato sauce (I scoop it out with a large spoon so it doesn't splash everywhere).
Then add more mozzarella to the top of each chicken breast (I do that so I know where to find them - and who doesn't like extra cheese?) Bake at 350 for 25-30 minutes or until edges are bubbling and cheese is browning.
While chicken is baking, boil some water and make your noodles. When everything is finished - put a scoop of noodles on your plate and add a chicken breast with a heaping scoop of sauce. Yum! Enjoy! :)