CHICKEN PARMESAN FAST AND EASY - DINNER AT HOME

 CHICKEN PARMESAN

DINNER AT HOME

 Many Italian restaurants I have found serve frozen Chicken Parmesan patties that are breaded and frozen for weeks or months.  Why a chef would buy and serve a frozen product when you can make the real thing in minutes is beyond me.  I whipped up this version of Chicken Parmesan in less than an hour and had dinner on the table for my girls when they got home.  To save time, I used a bottle of Bertolli Tomato Sauce rather than make my own sauce.  I am sold on Bertolli Sauces and use them often.  It really is better than my homemade sauce that takes me hours to make on weekends.  I started the sauce with a small sweet onion, garlic and fresh oregano.  Sauteed these ingredients in olive oil and then added the bottle of sauce.  Heated up the sauce and let it simmer.  Pounded out three chicken breasts until they were about 1/2" thick.  Dredged the chicken in seasoned flour and then coated in egg wash.  Transferred the chicken to a dish of Seasoned Italian Bread Crumbs and coated thoroughly.  Placed the chicken in a heated pan with olive oil.  Be careful not to have too hot of a pan.  The chicken will burn while not cooking through.  Cook the chicken on both sides for about 3-4 minutes each side.  Make sure the chicken is cooked through.  Place the cooked chicken in a oven safe dish and cover with the tomato sauce.  Grate the Mozzarella and Parmesan Cheeses and top the chicken.  Bake in 450 degree pre-heated oven for around 15 minutes or until the cheese is melted.  Top with fresh basil.

Serve with pasta and a little tomato sauce.  Simple and fast Chicken Parmesan.  I am no chef but this recipe is quick and pretty good for a simple dinner at home.
Link below to another easy and fast Chicken Parmesan recipe:
http://greateatshawaii.blogspot.com/2011/10/parmesan-chicken-with-pasta.html

 CHICKEN PARMESAN 

BONELESS SKINLESS CHICKEN BREASTS

SAUTEED ONIONS, GARLIC WITH FRESH OREGANO AND THEN ADDED BOTTLE
OF BERTOLLI TOMATO AND BASIL SAUCE

ITALIAN STYLE BREAD CRUMBS, FLOUR SEASONED WITH SALT AND PEPPER
AND TWO EGGS WHISKED WITH TEASPOON OF WATER

PLACE PLASTIC WRAP OVER CHICKEN AND POUND TO ABOUT 1/2 INCH THICK

CHICKEN BREASTS READY FOR COATING

DREDGE BOTH SIDES IN SEASONED FLOUR

COAT WITH EGG WASH

PLACE IN ITALIAN BREAD CRUMBS AND COVER EVENLY

SAUTE IN OLIVE FOR ABOUT 3-4 MINUTES PER SIDE UNTIL FULLY COOKED AND GOLDEN BROWN

I CUT UP THE CHICKEN BECAUSE THE BREASTS WERE VERY LARGE

COVERED CHICKEN IN THE TOMATO SAUCE

MOZZARELLA AND PARMESAN CHEESE

GRATED CHEESE READY TO GO

TOP CHICKEN BREASTS WITH MOZZARELLA AND PARMESAN CHEESE

BAKE IN PRE-HEATED 450 DEGREE OVEN FOR ABOUT 15 MINUTES

SIMPLE AND FAST CHICKEN PARMESAN DINNER WITH SPAGHETTI