Tuesday, February 9, 2010

Chicken Parmesan

Come on now, everyone loves chicken parm.  I especially love this recipe because you do not have to put anything in the oven.  To spice up a jar of spaghetti sauce, saute 1/4 cup onion, 1 clove garlic and 2 tablespoons of olive oil for about 5 minutes in a small saucepan.  Add the spaghetti sauce and simmer for about 10 minutes.  Enjoy!

Preparation: 10 min.   Cooking: 10 min.   Total: 20 min.


  • 3/4 lb boneless, skinless chicken breast halves
  • waxed paper
  • 1/4 cup milk (skim, 1%, 2% or whole)
  • 1 tbsp grated Parmesan cheese
  • 1/3 cup seasoned breadcrumbs
  • 2 tsp all-purpose flour
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/4 cup mozzarella cheese
  • 1/2 cup spaghetti sauce

Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to .25 in. thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Discard garlic and sauté chicken 4-5 minutes, or until golden. Turn and sauté another 3-4 minutes, or until browned and chicken is cooked throughout. Garnish with shredded mozzarella cheese and spaghetti sauce.  Serve with pasta.

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