Thursday, May 15, 2008

Easy Chicken Parmesan

This is the recipe that everyone oooohhh's and aahhh's over. It is also one of the reason's that my husband married me. My husband and I love Semolina's International Pasta, so I looked at their Chicken Parmesan and made up a recipe based on what I thought it had in it. Recently, I have simplified this even further, but not using the bread crumb crust. I will write down both ways of doing it and let you decide what is best!

You will need for the traditional recipe:

2 boneless, skinless chicken breasts

1 cup Italian bread crumbs

1/2 cup grated Parmesan cheese, plus some extra for sprinkling on top

1 egg, beaten

1/4 cup oil, your favorite kind...I use olive oil.

Adobe seasoning, found in the Latin foods isle of your local grocery, if not use garlic salt.

1 jar of your favorite tomato based red sauce, I like Ragu Robusto! Parmesan and Romano

1 container of your favorite alfredo sauce, I like to make my own and will post that recipe soon, but in a pinch I use Buitoni in the refrigerated section.

1/2 box of your favorite pasta, I like Ronzoni Smart Taste pasta because it has fiber and fills me up faster and longer.

Start your water to boiling and set out all your ingredients.

Pound your chicken breasts out to your desired thickness. I cut the chicken breasts in half to get 4 breasts, so I can stretch my grocery budget and keep from stretching my waistline. Sprinkle each one with a little Adobe.

Mix the cheese and bread crumbs.

Dredge the chicken breasts in the egg then the bread crumbs.

Fry the breaded chicken breast in the oil until completely cooked through.

While cooking the chicken breasts, I heat the two sauces in the microwave and cook the pasta. I'm also swinging my daughter in the swing that hangs in the dinning room doorway too, but that is totally optional for you. Yup, I can mulitask!

Drain the pasta. Drain the chicken on paper towels and prepare assembly.

Toss the pasta with the alfredo sauce. Make a mound of pasta on each plate. Top the pasta with a piece of chicken and then ladle some red sauce on top. Sprinkle with cheese and serve.

If you want to simplify this further, don't beat or bread the chicken and cut the oil down to just 2 tablespoons.


1 comment:

  1. Oh, I remember this recipe!! Yes this was a fabulous recipe!! I remember having you cook it for my parents and also for Mark's parents too! You are a wonderful cook!!