I think chicken parmesan is one dish that everybody loves.  Breaded tender chicken, lots of homemade sauce and cheese . . . what’s not to like?   It’s one of Bob’s very favorite meals.  Here’s how to make it:


2 ½ lbs of chicken, boneless and skinless

2 cups seasoned breadcrumbs

1/3 cup fresh grated Parmesan

1/3 cup fresh grated Romano

2 eggs, beaten with 1 TBSP water

About 2 cups grated Italian cheese blend



You can either butterfly, pound your chicken until it’s about ½” thick, or leave it as it is.  Set out two bowls.  One with the beaten eggs, and the other with the breadcrumbs and Parmesan and Romano cheeses.  Dip the chicken in the egg, and then dip it in the breadcrumbs.

In a large skillet, drizzle olive oil over the bottom and preheat over low/medium heat.  While it’s browning, I normally sprinkle on a little pepper, onion powder, and garlic powder.  Brown the chicken until golden on both sides, and place in a casserole dish.  The pan will lose its oil as you’re frying, so you’ll have to add a bit here and there.  Pour your spaghetti sauce over the top, cover dish, and bake at 350°  F for about 30 minutes.

Remove the foil, and sprinkle cheese over the top.  I like to use the Italian four or five cheese pre-grated packages because it has everything in it.  You can use plain mozzarella if you’d rather.  Return to oven uncovered and bake for about 15 minutes until cheese is melted nicely and slightly browned.

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By Tika for CHEW WANNA EAT? © 2017








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