Chicken Parmesan or Eggplant Parmesan
Have at the ready, some thin spaghetti noodles and some good quality spaghetti sauce. Not a jar of Ragu please! If you're like me, you have containers of home-made spaghetti sauce in your freezer, that you can plop frozen into a saucepan to heat up. I encourage you to make my Spaghetti Sauce and use it after it's been simmering for part of the time OR if you must purchase it, get a container of high quality sauce that has low or no sugar at a grocery store like Bristol Farms or Whole Foods. You want a tomato-ey, not a sweet sauce. This recipe works well with both chicken breasts or thick slices of eggplant.
Servings: 4
Calories: 1069kcal
Ingredients
- 1/4 cup parmesan cheese
- 1/4 cup bread crumbs
- 2 eggs
- 1 pinch salt and freshly ground black pepper to taste
- 4 chicken breasts -- boneless skinless OR a large globe eggplant, cut in 1/2" rounds.
- 3 Tablespoons olive oil
- 3 cups Spaghetti sauce home-made please
- 1/2 cup Mozzarella Cheese shredded
- 1 pound Thin spaghetti noodles
Instructions
- Preheat the oven to 350° and have a baking dish ready where your chicken breasts will fit in one layer. Boil a pot of water for the spaghetti. Then, set up a breading station. I like using pie tins for this purpose. Parmesan and bread crumbs in one tin and a couple beaten eggs in another. Season eggs with salt and pepper.
- Pound the chicken breasts with a mallet to tenderize them and flatten them slightly. Heat up a frying pan on medium-high heat and add olive oil. With a pair of tongs, dip each chicken breast or eggplant slice into the beaten eggs, Then coat the chicken breast with the parmesan/bread crumb mixture and into the hot pan of oil it goes. Repeat until you have the two to four chicken breasts in the pan. As soon as the first side is golden brown, flip it over and cook until both sides of the chicken breast are golden brown, BUT THE CHICKEN IS NOT COOKED THROUGH.
- Ladle some sauce into the baking dish. Thin it with a little water so it moves around the bottom. Place the browned chicken breasts into the sauce in one layer. Place the mozzarella cheese on top of each chicken breast. Place in the oven for 15 minutes or until the mozzarella is bubbly.
- While the chicken is in the oven, cook your pasta and warm your spaghetti sauce and get your plates ready. Place each chicken breast on the plate. Twirl some spaghetti on the side, topped with the hot spaghetti sauce.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 1069kcal