Chicken Parmesan has always been an old standby meal for us. It tastes good, it doesn’t require too much planning and most of the ingredients are generally on hand in the pantry and/or freezer.
This particular one is from an old magazine (Readers Digest, believe it or not) and it’s a healthier version as its baked, not fried.
Instead of heating up that frying pan grab a casserole dish large enough to accommodate 3 or 4 chicken breasts and a bit of sauce.
You’ll need the following…………
3 large chicken boneless breast
1 beaten egg
¾ cup or so of Italian bread crumbs
1 large jar of pasta sauce or about 2 cups of homemade sauce
1 ½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Linguine, either boxed or fresh (I like the fresh Buitoni)
Line up your ingredients.........
Preheat oven to 400 degrees. Dip chicken I egg, the in breadcrumbs.
Place chicken in a baking dish, bake 20 to 30 minutes (depending on the thickness of the chicken breast).
Pour sauce over chicken, top with cheeses and bake another 10 minutes.
The last part is the perfect amount of time and temperature because we needed to pop a loaf of Le Petit Francais
the oven too.
It bakes at 400 degrees for 10 minutes. Don’t you love it when a plan comes together?
Served with Buitoni fresh linguine and a Pinot Noir. Alas, our local package store did not have a Chianti but the pinot blended quite nicely.
This is from a 2006 issue of Reader’s Digest. Definitely a keeper as it’s economical, super easy and fast to get on the table.
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