Tonight, for dinner, I am making my version of Chicken Parmesan. I will be using the breast meat from the chicken that I took out and used for our Mediterranean Chicken on Tuesday. I will also be cooking up the carcass and wings in preparation for Saturday night's dinner of Chicken Pot Pie.
4 small or 2 large boneless, skinless chicken breasts
1/2 c. Italian Seasoned Bread Crumbs
1 T. olive oil
1 qt. Marinara Sauce
1 c. Shredded Mozzarella Cheese
1/4 c. Parmesan Cheese
If using large breasts, cut into half, diagonally, creating 4 pieces of equal portions. Place chicken breast meat, 1 at a time, into a plastic bag or between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound meat to 1/4" thickness.
Combine breadcrumbs in a sealable plastic bag. Add chicken pieces and shake until coated.
Heat oil in a sauté pan and brown breaded chicken pieces on both sides. Cover bottom of an 8x8 pan with a small amount of Marinara. Place browned chicken atop the sauce and cover with 1 c. sauce. Top each piece of chicken with 1/4 c. shredded mozzarella cheese. Sprinkle parmesan cheese over all.
Bake at 350* until sauce is bubbly and cheese is melted and starting to brown, about 20 minutes.
Serve over cooked pasta tossed with remaining Marinara Sauce. Print Recipe