Cooking with Marty on KAJO

EASY CHICKEN PARMESAN

  • 1/4 CUP OLIVE OIL
  • 1 EGG
  • 1/4 tsp. SALT
  • 1/2 CUP SEASONED BREAD CRUMBS
  • 1/2 tsp. DRIED BASIL
  • 1/4 tsp. GROUND BLACK PEPPER
  • 4 BONELESS SKINLESS CHICKEN BREASTS THINLY SLICED  NOTE: IF YOU BUY FROM THE BUTCHER, YOU CAN SLICE THESE IN HALF.  PREFROZEN BREASTS ARE USUALLY THIN ENOUGH AS IS.
  • 2 CUPS OF SPAGHETTI SAUCE (JAR SAUCE WORKS FINE)
  • 8 OUNCES SHREDDED MOZARELLA CHEESE
  • 1/2 CUP GRATED PARMESAN CHEESE (OR ROMANO)
  • 1 TABLESPOON SALT
  • 8 OUNCES OF SPAGHETTI OR LINGUINE
  1. PREHEAT OVEN TO 350 DEGREES
     
  2. HEAT OIL IN A 12 INCH SKILLET OVER MEDIUM LOW HEAT.  BEAT EGG AND ¼ tsp. SALT IN A SHALLOW BOWL.  MIX BREAD CRUMBS, BASIL AND PEPPER IN ANOTHER BOWL.  DIP BOTH SIDES OF THE BREASTS IN THE EGG MIXTURE THEN INTO THE BREAD CRUMB MIXTURE TO COAT.
     
  3. INCREASE HEAT TO MEDIUM HIGH.  WHEN OIL STARTS TO SHIMMER, ADD CHICKEN AND SAUTE UNTIL GOLDEN BROWN.  ABOUT 5-6 MINUTES ON EACH SIDE.
     
  4. POUR SPAGHETTI SAUCE IN A 9x13 INCH BAKING DISH AND PLACE CHICKEN ON TOP.
     
  5. TOP EACH PORTION WITH EQUAL AMOUNTS OF MOZARELLA AND PARMESAN CHEESE AND BAKE ABOUT 20 MINUTES OR UNTIL CHEESE IS COMPLETELY MELTED.
     
  6. BRING 2 QUARTS OF WATER TO A BOIL AND ADD PASTA.  BOIL ACCORDING TO PACKAGE DIRECTIONS OR ABOUT 12 MINUTES.
     
  7. WHEN CHICKEN IS DONE, TRANSFER A PORTION OF THE PASTA TO A PLATE.  PLACE SAUCE AND CHIKEN ON TOP AND ENJOY EASY CHICKEN PARMESAN.