Baked Chicken Parmesan

This is one of my husband's "Top Ten" favorites. I usually make it for special occasions.

Serves 6:
6 boneless skinless chicken breasts
1 cup wheat flour
1 tsp salt
1/2 tsp pepper
3 eggs
2 cups wheat bread crumbs (make my own using blender)
1 TBS Italian seasoning
1 tsp garlic seasoning
3/4 c. grated Parmesan or pecorino romano cheese (pluse extra for garnish)
-Pound chicken breasts until 1/4-1/3 inch thick. For easy clean up, I usually do this in a ziploc bag and pound with my marble rolling pin...
-Combine flour, salt, and pepper on one dinner plate, eggs, 1 TBS water on another dinner plate, and bread crumbs, garlic and Italian seasoning on third dinner plate. Coat thin chicken breasts on both sides with flour mixture, then egg mixture, then bread mixture pressing lightly so it adheres. Place on large 11x17 cooking sheet (covered with parchment for easy clean-up).
-Bake at 350 for 25-30 minutes.

While chicken is cooking...prepare pasta
approx. 8-10oz. Cooked and drained until dry whole grain angel or spaghetti pasta
Season/toss pasta with:
1/2 c. grated Parmesan or pecorino romano cheese (pluse extra for garnish)
1/4 c. extra virgin olive oil
1 tsp salt
3/4 tsp Tones garlic seasoning (NOT garlic salt)

-Serve baked breaded chicken over generous portion of seasoned pasta. Top with favorite warmed tomato pasta sauce. Garnish with fresh basil and Parmesan cheese. Serve immediately.

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