Aaron Hollman's Blog

Chicken Parmesan

Ingredients:

2 – chicken breasts
Flour
1/2 – tsp. salt
1/4 – tsp. pepper
2 – eggs
1/2 – cup bread crumbs (or cracker crumbs)
onion salt (to taste)
2 – Tbsp parsley
4 – Tbsp parmesan cheese
2 – tsp olive oil
1 – 8oz cans spaghetti sauce
6 oz – sliced mozzarella cheese

Wash chicken breasts. Pat dry with paper towels.

Mix flour, salt and pepper and set aside.

Mix crumbs, parsley, onion salt and parmesan cheese and set aside.

Dip the breasts in flour mixture then dip in egg. Next, dip the breasts in the crumbs mixture.

Brown breasts in oil over medium high heat. Reduce heat and pour spaghetti sauce over each breast until almost covered. Top with half the mozzarella cheese. Cover and let set for thirty minutes over medium to low heat. Add additional parmesan and mozzarella cheese if desired. Cover until cheese is melted then remove and let drain.

Serve on a bed of Italian pasta such as fettuccine, spaghetti, or linguine with parsley sprigs and extra sauce on the side.

Variations:

Try substituting parsley with italian seasoning (mixture of 1/3 oregano, 1/3 basil, 1/3 parsley)

Try adding garlic powder to the crumbs mixture to taste.

Try browning minced garlic (about 2 cloves) before browning the chicken breast.

Instead of spaghetti sauce, try a mixture of spaghetti sauce and sun dried tomatoes.

Any combination of the above.

Food Safety:

Be sure to wash hands, utensils and countertops after handling or touching raw meat.

Be sure the chicken is at least 180ºF internal temperature.

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