EASY CHICKEN PARMESAN RECIPE
I love the real thing. If an Italian chef would come to my house and make it once a week I would be in for that. But, then I would also need a personal trainer to get my butt moving so that I could work off all the (delicious, worth every bite) calories.
I love Chicken Parmesan. So much that I usually order it when we go out to Italian restaurants. And I have re-created it before in my kitchen. But I was looking to make a quick and easy one pan, week day dinner. That gave me that delicious satisfaction of a chicken parmigiana. But one that we can put together quickly, and without too much fuss. This dish is a perfect answer. You get the rich and cheesy taste of Chicken Parmesan. But, without the effort, clean up, or calories as the real thing.
Boneless, skinless chicken breasts don't come in even thickness. They are usually very thick in the middle. Because of this uneven shape, the thinner half can end up dry and overcooked. One way to make sure that your chicken breasts cook evenly, and also more quickly, is to pound them so that they are all the same thickness. Put them in a zip lock bag on a cutting board, and use the flat end of a meat mallet to pound them all to about a one inch thickness.
Ingredients
Instructions
for full instruction please see : thefoodblog.net
I love Chicken Parmesan. So much that I usually order it when we go out to Italian restaurants. And I have re-created it before in my kitchen. But I was looking to make a quick and easy one pan, week day dinner. That gave me that delicious satisfaction of a chicken parmigiana. But one that we can put together quickly, and without too much fuss. This dish is a perfect answer. You get the rich and cheesy taste of Chicken Parmesan. But, without the effort, clean up, or calories as the real thing.
Boneless, skinless chicken breasts don't come in even thickness. They are usually very thick in the middle. Because of this uneven shape, the thinner half can end up dry and overcooked. One way to make sure that your chicken breasts cook evenly, and also more quickly, is to pound them so that they are all the same thickness. Put them in a zip lock bag on a cutting board, and use the flat end of a meat mallet to pound them all to about a one inch thickness.
Ingredients
- Three boneless skinless, chicken breasts, pounded to one inch thick
- 1/4 cup flour
- salt & pepper
- 1 tbsp olive oil
- 1 28 ounce can diced tomatoes
- 1 5.5 ounce can no salt added tomato paste
- 1 cup baby spinach leaves
- 2 tbsp dried basil
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees
- Heat an oven proof skillet over medium high heat with oil
- Season Chicken Breasts with salt & pepper on each side.
- ................................................
for full instruction please see : thefoodblog.net
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