Sunday, September 9, 2012

Chicken Parmesan (Yummy!)

8 ounces uncooked spaghetti
4 skinned and boned chicken breast halves (I used 2 and cut three slices from each, lengthwise)
1/2 c Italian-seasoned breadcrumbs (I used my Costco Foccacia crouton crumbs)
1/4 c grated Parmesan cheese
1/3 c all-purpose flour
1 egg, slightly beaten
1 T olive oil (I used more because I browned the meat in a cast iron pan)
3 c pasta sauce (I used  a 32 oz, Wesern Family Spaghetti Sauce, Mushroom)
1 c (4 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions, including salt (I didn't add any).  Drain and keep warm.

Meanwhile, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.  (I just cut three slices from each breast.  I didn't pound.)

Combine breadcrumbs and parmesan cheese in a shallow dish.  Dredge 1 chicken breast (slice) in flour.  Dip in egg; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken, flour, egg, and breadcrumb mixture..

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken, cook 4 minutes on each side or until done.

Place spaghetti evenly in each of 4 gratin dishes.  (I just used a 9x13 glass dish)  Spoon 1/2 c pasta sauce over each serving.  Top each with 1 chicken breast half.  Spoon 1/4 c sauce over each serving.  Sprinkle each serving with 1/4 c mozzarella cheese.

Place gratin dishes on a baking sheet; broil 4 minutes or until cheese melts.  Garnish with basil sprigs, if desired.  (I covered it with foil and placed it in a 350 degree oven for a few minutes until the cheese was melted.  It would look prettier placing it under the broiler though.)  Yield:  4 servings

From the Southern Living Ultimate Quick and Easy Cookbook, 2004 Oxmoor House, Inc.  Page 220

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