Sunday, October 17, 2010

Chicken Parmesan (Easy and Freezable)

I don't know where I came across this recipe, but it is simple and tastes fantastic. It is also freezable.

Chicken Parmigiana

1 1/2 pounds chicken breasts (about 3-4 large)
2 eggs
1 tsp salt
1/4 tsp pepper
3/4 cups bread crumbs (seasoned, if desired)
1/2 cup oil
32 oz tomato sauce (or just use a jar of your favourite pasta sauce)
1/4 tsp garlic powder
2 tbsp butter
1/2 cup parmesan cheese (grated)
8 oz mozzarella cheese, sliced or shredded

Pound chicken breasts until about 1/2 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture and then bread crumbs. Heat oil in skillet until hot, and then quickly brown chicken on both sides until no longer pink, and then remove to a shallow baking dish. Stir tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened (You can probably skip this step if using pasta sauce out of a jar). Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 F for 30 minutes. Remove foil and bake 10 minutes longer. To freeze, do everything except bake. (So, cover with foil, and then freeze). Serve over spaghetti or other pasta.

*My Edit Nov. 15, 2011 --> Try baking at 350 for 30 minutes instead of pan frying, to save calories. Then, cover with sauce and cheese and freeze.

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