Saturday, June 19, 2010

Chicken Parmigiana


6 boneless, skinless chicken tenders

½ to 1 cup flour

½ teaspoon pepper

1 teaspoon salt

¼ cup olive oil

1 tablespoon butter

1 cup seasoned bread crumbs

2 eggs, beaten slightly

2-3 cups of your favorite marinara (I usually use jar sauce because I am into speed cooking, don’t judge)

1 pound thin spaghetti

1 ½ to 2 cups mozzarella cheese


Mix flour, salt, and pepper together. Dip chicken in egg, then dredge through flour, then dip in egg mixture again, then dredge through bread crumbs. Heat olive oil and butter. Brown chicken tenders over medium-high heat.

When chicken is no longer pink, take out of pan and wipe out oil from pan. Place chicken back in pan and spoon half of the marinara over the chicken. Top with mozzarella. Place in oven and bake at 350 until cheese and sauce are hot and melted.

Cook spaghetti according to package directions. Heat remaining marinara. To serve, place a mound of spaghetti on the plate. Spoon some of the reserve sauce on spaghetti. Place two chicken tenders on top. I serve with a salad on the side.

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