Tuesday, August 6, 2013

Chicken Parmesan

This is such an easy meal and sooooo good! It's nice when the store has chicken breast on sale and I can stock up. I actually prefer the bone in breasts. It's not hard to de-bone it and as a bonus, you get the tenders, too. Not to mention, the bone in is usually cheaper than the boneless even when the boneless is n sale.

So, they had the bone n breasts for 99¢ a pound, so I bought like 15 pounds. When your freezer is full of the all the same meat, you have to get creative! And I have, but this is a favorite.

Now, my husband is NOT a fan of chicken breast. In fact, if I cook them as is, he won't touch them. They have to be cut up or shredded in some kind of dish or pounded thin. So, I pound them down to about 1/2" thick before I use them. The also cook faster this way, so if you want to skip this step, you'll have to adjust the cooking time. Also, he doesn't like the meat smothered in the pasta sauce and baked, so that's another option.  We also like a lot of sauce, so if you don't, one jar will do.

Chicken Parmesan

4 boneless, skinless chicken breast halves
3/4 C. Breadcrumbs
1/2 C. Grated Parmesan
1/2 C. Shredded mozzarella
16 oz. Pasta, whatever shape you like
2 jars pasta sauce

Heat oven to 250.

Place each chicken breast half between layers of plastic wrap and pound to 1/2" thick.
In a plate, combine Parmesan and breadcrumbs. Coat each breast in this mixture.
Heat oil in a large skillet and cook chicken until juices run clear and it is no longer pink.

While the chicken is cooking, heat a large pot of water to boiling and cook pasta according to package directions.

When chicken is done, place it in a baking dish, sprinkle with mozzarella, then with extra breadcrumbs and cover with foil. Place in oven.

In the same skillet, heat pasta sauce until heated through. You can pour some or all of this over the chicken if you like, cover, and return to the oven for 15-20 minutes.

Serve chicken with pasta and sauce.

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