Chicken Parmigiana

Well... today I made a delicious and better than restaurant "Chicken Parmigiana" I slightly adapted the recipe from Martha Stewart's website, "Everyday-Food". The original recipe is by Everyday-Food Editor Sarah Carey and I loved its simplicity! Plus it had great reviews so I decided to make it too!

Here is the recipe: (slightly adapted)

Homemade Chicken Parmigiana

Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup grated Parmesan cheese
• 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
• Coarse Salt (I use Kosher) and freshly ground pepper
• 1 large egg, lightly beaten
• 2 cups jarred tomato sauce (Spaghetti Sauce, I use the one that is just "basil/tomato" sauce or you can make your own.
• 1/4 cup olive oil
• 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices. (you can use shredded mozzarella, which is what I used)

Directions

1. Pre-heat your oven at 400F. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
   
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
   
3. Bake for 18 minutes. Increase oven temperature @475F, remove baking dish from oven and add your mozzarella cheese to each chicken breast. Return to the oven (cheese should melt and lightly brown in spots), 5 to 8 minutes. Serve immediately with a side of pasta or your favorite salad (I use the Baby Spring Mix and Italian Dressing)
   
   
   
   
   
   Enjoy!
   

Paloma K.