Chicken Parmesan

Submitted by: Poppy

This is one of those recipes that comes out a little differently each time I make it. I tried to write everything down exactly as I made it last night, because it turned out really good!

Make the sauce. Just sauté garlic and red pepper flakes in olive oil until softened, add 2 cans of diced tomatoes, 1/2 tsp salt and 1/2 tsp oregano. 

Put a large pot of water on to boil, salt heavily.

Prepare the chicken. I bought mine already cut thin. If not, slice the chicken breasts in half. Put in a large plastic bag and pound until thin. Season with salt and pepper. Set aside.

Prepare the parmesan/bread crumb mixture. Mix 1 cup grated parmesan,1 cup panko bread crumbs, 1 tsp garlic powder, 1 tsp basil and 1 tsp oregano. Set aside.

Prepare the milk/egg mixture. Whisk together 1 egg and 1/2 cup milk. Set aside.

Assemble the chicken. First dunk in the milk mixture, then in the bread crumb mixture. Really press the crumbs into the chicken to get as much on as possible. Do this with all of the chicken and set aside.

Once water is boiling, add noodles and cook according to package. Drain and add to sauce.

Add 2 T butter and 2 T olive oil to a skillet, heat to medium/high. When it is hot, add 1 to 2 pieces of chicken, depending on the size. Fry until each side is golden brown and chicken is cooked through. Then, put on a cooling rack (placed on top of a cookie sheet), and place in 250 degree oven. Continue process until all chicken is cooked.

Slice mozzarella and put on top of chicken pieces. It should melt in the 250 degree oven. If not, stick under the broiler just before serving.

1 1/2 lbs chicken breasts
2 T butter
2 T olive oil
salt and pepper
1 c panko bread crumbs
1 c grated parmesan
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 egg
1/2 c milk
4 oz mozzarella

1 lb noodles
2 cans diced tomatoes
1/2 tsp salt
1/4 tsp oregano
2 cloves garlic
2 T olive oil
pinch of red pepper flakes

Instructions listed above.