Monday, May 4, 2015
Hi everyone, well Spring has finally sprung in Maine. Since the weather has been gorgeous I will be honest and tell you, I have not been too inspired to cook. I made this recipe a couple of weeks ago when the weather was blah and I have to say everyone in my family was impressed. I dont want to say this is super healthy but its a little healthier than the traditional Chicken Parmesan. I used tomatoes that I stewed and seasoned and then froze. I will link the recipe for that here: http://www.mishmawshandotherthings.com/2013/09/homemade-stewed-tomatoes.html#.VUdFXyHBzGc
So I hope you all enjoy this as we all enjoyed this in my house.
3 boneless skinless chicken breasts cut in half length wise
4 eggs beaten
2 cups of seasoned breadcrumbs homemade or store bought
1/2 cup of Parmesan cheese
6 cups of marinara sauce, I used my homemade seasoned stewed tomatoes (its the same idea as marinara)
1/2 pound of pasta of your choice, I used angel hair (optional)
1 cup of shredded Mozzarella Cheese
1 teaspoon of Italian seasoning
1 teaspoon of granulated garlic
salt and pepper to taste
Pre heat your oven to 375 degrees, we are going to bake the chicken instead of frying it. Grab two bowls, I find mixing bowls work well for this. Add your beaten egg to one and then add your seasonings, breadcrumbs and Parmesan cheese to the other one. Now that you have your station set up, go ahead and grab your chicken breasts. They should already be cut length wise. Now dredge your chicken in the egg and then the breadcrumb mixture. Place the chicken on a cookie sheet that has been sprayed with non stick cooking spray. Once the chicken is all breaded, place it on the oven for about 20 minutes. Now while the chicken is cooking, grab your sauce and warm it up on the stove, and start making your pasta. Just follow package directions. If you are using fresh pasta wait until everything is almost done and cook it for a few minutes in boiling water. Now once the chicken is done grab a casserole dish and coat the bottom of it with the sauce you just warmed up. Add the chicken, then top it with most of the sauce. Leave about half for the pasta. Top the chicken and sauce with the cheese and put back into the oven until the cheese melts and the chicken absorbs the sauce. (about 15-20 minutes depending on your oven.) Once the pasta is done, drain it and add the sauce to it. Now take your chicken out of the oven and plate it up. Serve a side salad and you have a delicious meal. From start to finish this took me about an hour to prepare and serve. You can let the sauce stew longer to concentrate the flavors if you wish.
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