Monday, April 25, 2011
Chicken Parmesan is a classic but obviously there are sometimes where we don't want to pound out and fry a bunch of chicken cutlets. In particular, last week John and I came home from Miami. The only thing we wanted to do was go to sleep but it was just before dinner time. Of course, we could have went out to eat. I know that.
But, after going on vacation, who wants to spend more money when they get home just to have a meal? So, we pulled two chicken breasts out of the freezer. I defrosted them in the microwave, and dinner was on the table within 20 minutes. This chicken parm is so lazy that there are no egg washes.
So, 20 minutes, and 5 ingredients, and you have a delicious dinner. I served a nice green salad on the side from lettuce we had bought right before we left. It was going to go bad if we didn't eat it RIGHT then. And, this is the perfect dorm room dinner. It's fast, easy, and you don't need a lot.
2 chicken breasts
1/2 cup breadcrumbs
1 1/2 cups tomato sauce
2/3 cup mozzerella cheese
1/2 box of thin spaghetti
Preheat the oven to 350 degrees F. Pound the chicken breasts until they are about an inch thick. Cut the chicken into smaller cutlets (about 2-3 per breast). Wash the chicken and then dredge in breadcrumbs. In a cast iron pan, heat 1/4 inch of oil. Cook about 3 minutes on each side until breadcrumbs are a golden brown. Drizzle 1/2 cup of tomato sauce on the bottom of a glass pan. Add cutlets. Top with 1/2 cup of tomato sauce and mozzerella cheese. Bake in the oven for 10 minutes. Meanwhile, make spaghetti according to package directions. Toss spaghetti with remaining tomato sauce. To plate, place spaghetti on the plate and top with two cutlets.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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