Thursday, June 14, 2012

Chicken Parmesan

This is a staple in our house...I make it a little different than most. I use three chicken breasts which is enough for all of us.

Edited on July 9: I had a few people ask what makes mine different - it's that I use Monterey Jack cheese and NOT parmesan or mozzarella! I love the punch of flavor from the MJ! =)

3 chicken breasts, sliced lengthwise into 2-3 pieces and pounded thin
2 large eggs
3-4 tablespoons water
1 cup Italian breadcrumbs
1 jar marinara sauce
Sliced montery jack cheese

Pre-heat oven to 350.

Slice chicken and pound thin. In a pie dish, whisk eggs and water together. In another dish, pour breadcrumbs.

Dredge chicken in eggs, then breadcrumbs. Heat oil in a pan over medium-medium high heat. Cook chicken until golden brown on both sides, about 5 minutes.

Remove to a baking sheet lined in foil. Top with about 2 tablespoons marinara and then sliced cheese. Bake in oven until chicken in fully cooked and cheese melted, about 5-10 minutes.

Serve the rest of the marinara over pasta.

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