Tuesday, May 6, 2008

Chicken Parmagian

Here is my very easy chicken parmigian recipe.

4 boneless skinless chicken breasts
1/2 cup milk
1 egg
Italian seasoned breadcrumbs
Oil (veggie, olive, whatever you have!)
Mozzarella Cheese
Parmigian Cheese
PREGO Traditional Spaghetti sauce (okay, so you can use whatever kind of sauce you like, but this is my favorite)

First take the four chicken breasts and tenderize the heck out of them (I use the pointy side of the tenderizer)! Seriously, pretend it is someone you hate and pound, pound, pound. Little pieces of chicken should be flying every where. I like to cover everything around in plastic wrap and wear yucky clothes that I can immediately change from as soon as I am done. Now go take a shower, come back and finish the rest (put the chicken in the fridge first before you shower!).

Next mix the egg and milk in a bowl big enough to fit each chicken in. In the other bowl poor a shallow layer of bread crumbs. Heat on medium a good amount of oil in your skillet (you want the oil to come half way up the chicken breast). When you splash some water into the oil it should sizzle. Now, you don't want the oil to be too hot or the inside of the chicken will be raw, and the outside burnt.

Now you are ready to fry! Dip each chicken breast in the egg/milk mixture, then the bread crumbs (both sides, get it nice and covered) then into the pan. I cook mine about 7 minutes on each side. After that place the chicken in a 9*13 baking pan and cover with Mozzarella cheese. Repeat with each breast until they are all done.

Now, cover the chicken breast (that already has melted mozzarella on it) with your spaghetti sauce, making sure to cover the whole thing. The add more mozzarella cheese and some parmigian cheese. Bake in the oven at 350 for 30 minutes (or until heated through and cheese is melted).

Yum, yum yum.....

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