Good Morning All, on this cloudy and muggy, North Florida, Tuesday day!
I hope that you make this day a good one. And I hope that all your wishes come true.
I have a nice little recipe for you, today. And it is really easy to make this one. I don’t know why I was so scared to make this for so long of a time.
Chicken Parmesan Ingredients:
1 large chicken breast that is washed and sliced in two by the thickness. Then use a meat mallet to pound it out thin, it will break into some pieces so don’t worry. This is in the photo in the full pan. This uses only 1 chicken breast!
I do this the night before and keep it in a cover in a container in the refrigerator. ( prep-work done).
The next day:
2 cans of diced tomatoes- 1 diced onion- 2 TBSP garlic in the squeeze jar-1/4 cup of olive oil. 1 TBSP of oregano (I was out of basil or I would have also added 1 TBSP of basil Simmer this for 30 minutes on med-low.
3 mixing bowls- 2 whisked eggs in one bowl
3/4th c of flour in one bowl. I used Kentucky Kernal Flour (already seasoned) from Walmart.
The third bowl is 3/4th c of panko crumbs with 10 saltines crushed medium-sized.
All 3 bowls are ready to go now. Dip a piece of the chicken in the egg wash and then in the flour and back to the egg wash again and then into the breadcrumbs, last of all. Have a plate ready to put this one on while you do the next one and so on.
Have 1/2 inch of hot oil in a medium frying pan at medium temp. Like #6. Fry the chicken just until golden brown on each side.
Have a 13 x9 baking pan ready and put 1/2 of the simmered sauce in the bottom of the pan. Lay the fried chicken on top of the sauce. Pour remaining sauce over the chicken and add sliced mozzarella on top.
Bake at 375 degrees for 40 minutes.
While it is baking. Make your spaghetti (1 lb) boil for 8 minutes and drain.
After the photoshoot, I added some of this extra sauce to my plate and topped it off with parmesan cheese that was sprinkled over the top of this dish.
My photo did not show this part of the recipe, but I do like a lot of sauce with my spaghetti so I used 1 can of tomato sauce (15 oz) and 1 can of paste (6 oz) with 3 little cans of water and whisked together. I also added in 1/2 package of McCormicks Spaghetti seasoning and simmered this while the chicken parmesan was in the oven cooking.
I hope that you try this! Thank you for stopping by today and please share my recipes with your friends and family, if you wish.
I will post another recipe on Saturday and then Tuesday. Thanks again. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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