Thursday, August 4, 2011

Quick Chicken Parmesan


i love dinners when i don't have to make a trip to the grocery! not only do i feel like it saves money, it reassures me that should another crazy snow storm hit atlanta, we'd be able to hunker down & live off the pantry & freezer for a week!

i've never made chicken parm & the thought of pounding out meat made me a little queasy {do southern ladies really own meat mallets?!}. but when i saw the queen of 30 minute meals use a campbell's soup can to turn a pork chop into a piece of paper, i knew i too could do it!

and what a success-this easy dish is full of flavor & received an A+ from my hubs!

{quick chicken parmesan}

ingredients {in order of use}
*serves 2
  • 4 boneless, skinless chicken tenders
  • salt & pepper, to taste
  • 4 tablespoons egg whites
  • 1/2 cup italian bread crumbs
  • 6 tablespoons parmesan, grated & divided {4 now, 2 later}
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon italian seasonings
  • 1/4 cup all-purpose flour
  • 5 tablespoons olive oil
  • 1 jar of marinara
  • 1/2 cup mozzarella cheese, shredded
  • 4 basil leaves, optional
  • spaghetti

1. pre-heat oven to 425 degrees & spray a 9 x 13-inch baking dish with cooking spray.

2. place one chicken tender {at a time} in a plastic bag & pound to an even 1/2 inch thickness with a can. a soup can will work just fine...pound away! continue with each tender & place on a plate when pounding is complete. season with salt & pepper.

3. in a bowl, add egg whites & whisk until foamy. in another bowl, add bread crumbs & 4 tablespoons of grated parmesan, garlic salt & italian seasonings. mix with a fork. on a plate, evenly spread flour & prepare your assembly line:

raw chicken - flour plate - egg whites bowl - bread crumb bowl

4. in a large skillet, add olive oil & bring to medium-high heat. dredge one piece of chicken in flour & coat evenly on both sides; shake off any excess. dip in egg whites, dredge in breadcrumb mix & add to hot oil. continue with next piece & cook two tenders at a time in skillet. cook for about 3-4 minutes, or until starting to brown. flip with tongs.

5. when chicken is browned & crisped on both sides, place in baking dish. continue cooking rest of chicken & add to dish when cooked.

6. using a spoon, place about 3-4 spoonfuls of marinara on each chicken tender. top with shredded mozzarella, parmesan & basil {optional}. bake in oven uncovered for approx. 15 minutes, or until cheese starts to brown.

7. while chicken is baking, boil spaghetti, drain & place back in pot. add leftover marinara & mix. to plate, add spaghetti & top with chicken parmesan; serve hot & bubbly!




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