Chicken Parmesan

The Recipe: From Cook This; Not That cookbook.

The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.

What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices) 

Your Turn:
Crack the egg into a bowl and beat it a bit.

In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning. 

Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.

Sprinkle salt and pepper on both sides of each slice of meat.

Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium. 

Start a pot of water boiling for your pasta.

Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.

Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.

Your pasta water may be boiling by now. Add the pasta and cook to al dente.

When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.

Heat up some additional sauce to serve with the pasta and the chicken parm.