Description
This was our pre-prepped Saturday night meal, and I made enough for the girls and I to have on Monday night as well. Brock’s away so we were invited over the grandparents on Sunday for dinner.
Mom has an actual recipe for this but this is something that you can make in whatever size that you need and if you buy the chicken breasts fresh, you could cook them and wrap them individually for the freezer for quick meals.
Ingredients
Chicken Parmigiana
2 to 4 large boneless, skinless chicken breasts – cut them into even sized pieces, place them between 2 pieces of plastic wrap and pound them until they are all an even thickness
1 plate with about a 3/4 cup of flour and 1 teaspoon of salt, mixed
1 plate with 2 eggs, slightly beaten
1 plate with 2 cups of panko crumbs – you can use plain bread crumbs as well, or dress either version up with dried basil, oregano, parsley or even a bit of grated Parmesan
2 to 4 cups marinara sauce (from a jar is just fine, but we love sauteed garlic, salt and passata in a simple sauce)
slices of mozzarella
freshly grated Parmesan
Instructions
Dredge each flattened piece of chicken in the flour, then the egg, then the panko crumbs, making sure each layer coats each chicken piece well and cook in a large skillet with a bit of oil and butter. The chicken will take a few minutes each side in order to brown and get cooked through. At this point you could cool them and wrap them well for the freezer in meal sized amounts – it’s easy to do the breading and cooking in large batches because you have everything out.
If you’re planning on making chicken parmigiana straight away, lightly grease a casserole dish of the appropriate size, and pour enough marinara sauce in to completely cover the bottom. Place the chicken fillets on top, pour over as much sauce as you’d like and then place a slice of mozzarella on top of each sauce covered chicken fillet. Sprinkle the whole thing with fresh Parmesan and bake at 350 for about 45 minutes. I had cooked the chicken the day before and it was cold from the fridge, so I covered the casserole with some foil for about 40 minutes and then took the cover off and let it cook and brown for about another half hour.
This is especially good served with orzo, and we had a bunch of steamed broccoli and cauliflower as well.
- Category: Chicken, Pasta