Thursday, November 10, 2011
Husband (between mouthfuls of food): So, are you going to to post this recipe on your blog?
Husband: Why not? It is delicious.
Me: Yes, but it is too simple.
Husband: But it is delicious!
Me: I just quickly threw it together.
Husband: But you could inspire someone that has a limited amount of time. And it's delicious!!! (shovels more food into mouth).
I drove home from work last night and realized I had completely forgotten to go to the grocery store. I decided to go after I walked the dog. And when that was done, I realized all I wanted to do was put on my pjs and watch Top Chef. But we had to eat something. I pulled out some sauce and mozzarella cheese leftover from a pizza I made a couple days ago. I opened the freezer and found two lonely chicken breasts in a sea of ice cream containers and frozen veggies. I defrosted the chicken breasts, split them, pounded them, breaded them, stuck them on a lightly greased cookie sheet, and baked for about 25 minutes. Then I made pasta. I put the chicken breasts in a casserole dish with sauce and cheese and baked until bubbly and voila, dinner served. A super easy and no-fry version of chicken parmesan.
Two chicken breasts, split lengthwise, and pounded thin
One cup of Italian style breadcrumbs
One egg, beaten
Shredded mozzarella cheese
Grated parmesan cheese
Jarred tomato space
Box of spaghetti, preferably angel hair, because it is my favorite
Preheat oven to 350 degrees. Dip chicken pieces in eggs and allow excess to drip off. Coat chicken in breadcrumbs until uniformly covered. Place on lightly greased cookie sheet (I used olive oil). Cook for 20- 25 minutes, turning half way. Make pasta per box directions. In a casserole dish, add one cup of sauce and distribute evenly. Add chicken. Add some sauce and mozarella cheese on top of each breast. Sprinkle parmesan cheese on top. Bake until bubbly, approximately 15 minutes. Serve over pasta.