Easy Chicken Parmesan (Chicken Parmesan/Romano Pictured)

Posted by Unknown Sunday, April 12, 2009
Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook time: 35-40 min.
Difficulty: 1

When I was in college and working full time I did not have a lot of time to cook. I came up with a few easy to make go to recipes when I wanted a great tasting meal that I could throw together and then leave in the oven while I was doing homework. When Zo first started eating meat again I asked her if she liked chicken. She said, "I have never really liked chicken." I said, "I think I can change your mind." This has to be the easiest chicken Parmesan in the world.

2 large chicken breasts
1/3 cup Grated Parmesan (Add Parmesan Romano blend for added flavor)
3/4 cup Italian bread crumbs
4 tbsp Brummel and brown or butter
1 teaspoon sweet basil
dash of essence
crack pepper (a few cracks for desired taste)
mozzarella (optional)
Parmesan-reggiano (optional)
Sun dried tomato pesto marinara sauce (can be found in the sauce/topping label)

Sit chicken out to defrost. Once defrosted melt Brummel and brown in a microwave safe bowl (microwaves will vary.) Mix seasonings, bread crumbs and Parmesan in plate or bowl. Remove melted Brummel and brown from microwave.

What you want to do is roll the chicken around in the Brummel and brown, then roll in bread crumbs and finally place in baking dish.

Once all breaded chicken breasts are in baking dish cover with aluminum foil and bake in a preheated oven at 375 degrees for 35-40 minutes. For the last five minutes remove aluminum foil and bake uncovered. Best served over a bed of sun-dried tomato pesto marinara sauce (or your own favorite tomato sauce) with a mix of grated mozzarella and Parmesan-reggiano topping. Is also tasty served plain.

Additional uses for this recipe:
1. Place Parmesan chicken on an onion roll with a slice of mozzarella or Swiss cheese, spinach and a little marinara sauce for a great lunch sandwich!
2. Cube Parmesan chicken and spread over dinner Cesar or garden mix salad, top with buttermilk ranch dressing.
3. Slice chicken into strips and roll in tortilla with sun dried tomato and baby spinach leaves for a good on the go wrap.


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