Monday, August 4, 2008

Easy Chicken Parmesan

I hate getting stuck in a rut when it comes to making dinner. What's for dinner? Chicken again? Oh joy. It just gets so boring. Now I'm not saying this dish is the most all exciting chicken dish ever made, but we never make it and it just popped into my head one day. We had all the stuff, so it was really easy to make. I make a pretty simple red sauce, so that's what I made here as well.

2 boneless, skinless chicken breasts
1 egg, beaten
seasoned bread crumbs to coat the chicken
2-3 tbsp. olive oil
4 slices provolone or mozzarella cheese
leftover red sauce, or make some fresh
1/2 lb. cooked spaghetti noodles (optional)

Preheat oven to 350 degrees Fahrenheit. Place the chicken breasts inside a large gallon size Ziploc bag and pound until about 1/4 inch thick. You want them to be about the same thickness. In a pan, heat the oil over medium-high heat. Next take the chicken breasts, dip them in the beaten egg and then coat both sides with the bread crumbs. Once the oil is hot, place the chicken breasts in the pan and cook until brown on both sides. Next place the chicken in a glass dish, I have a square one, but you could use anything really, put a little of the red sauce on top of the chicken then 2 pieces of cheese. Place in the oven until the sauce is heated through and the cheese is melted, about 10-15 minutes. Serve it over a little spaghetti if you'd like with some garlic bread on the side...delish!

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