Easy Chicken Parm
Posted by Caveman Cooking on November 27, 2009
A quick and easy version of the Italian classic … Chicken Parmesan
2 lbs. Chicken Breasts, boned & skinned, 1/2 inch thick
2 Cups of Cave’s Italian Sauce, warmed
8 oz. Shredded Mozzarella Cheese
2/3 Cup Italian Bread Crumbs
1/3 Cup Parmigiano-Reggiano Cheese, finely grated
1/2 Cup Milk
Preheat oven to 415°. If Chicken breasts are too thick, butterfly cut them to the proper size. You will probably end up with about six pieces of Chicken when properly sized.
Put bread crumbs and Parmigiano-Reggiano (Parmesan) cheese on a plate and combine well.
Put milk onto similar sized plate (make sure the plates have raised edges to prevent spillage) and place next to bread crumb/cheese mixture. Take each breast and first fully coat in milk.
Then, take the breast and fully coat with bread crumb/cheese mixture.
Place evenly on cookie sheet or baking pan lightly coated with no-stick cooking spray and place into oven.
Cook for 20-25 minutes until edges turn golden brown and then carefully flip each breast. Return to oven for another 5 minutes. Then evenly spread approximately 1/3 cup of heated Italian Sauce on each breast.
And, cover each breast with Mozzarella Cheese.
Again, return to oven for another 2-3 minutes until cheese is fully melted. Serve with a side of pasta, salad and warm bread.
Prep Time = 5 minutes
Cook Time = 30 minutes
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
This entry was posted on November 27, 2009 at 8:33 AM and is filed under Italian, Main Course. Tagged: bread crumbs, cheese, chicken, cooking, food, mozzarella, parmesan, parmigiano-reggiano, sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.