Chicken Parmigiana

I admit I am guilty of not being a faithful blogger while I have continued to cook different recipes at home. K & I have 7 more weeks till Baby Jello’s due date and when I am not at work, my mind and conversation pretty much revolves around organizing for the baby, thus I haven’t had a lot of time lately! So accept my apologies, I don’t intend on letting the blog die and I am really grateful for the many visits each day :). K definitely reminds me to blog often, so though I will be slow for a few weeks, please know I am just being busy with baby business and K will be there to remind me to get a post up hehe

Alright on to the recipe – with my Italian food craze lately I have been making all sorts for my hungry tummy. Chicken Parmesan is such an absolute yummy favourite that is worth a try and quite easy to make :). I love that majority of the work is in the prep, and once that’s done, your meal is ready in no time!

I admit I am guilty of not being a faithful blogger while I have continued to cook different recipes at home. K & I have 7 more weeks till Baby Jello’s due date and when I am not at work, my mind and conversation pretty much revolves around organizing for the baby, thus I haven’t had a lot of time lately! So accept my apologies, I don’t intend on letting the blog die and I am really grateful for the many visits each day :). K definitely reminds me to blog often, so though I will be slow for a few weeks, please know I am just being busy with baby business and K will be there to remind me to get a post up hehe

Summary

    Ingredients

    pounded into 1/2 Chicken Breasts – inch thickness
    1/2 cup All purpose flour –
    1/2 cup Milk –
    2 Eggs –
    1 tsp Dried Oregano –
    1/2 tsp Garlic powder – or you can use some paste
    4 tsps Paprika –
    1/2 tsp Salt –
    1/2 tsp Pepper –
    2 cups Bread crumbs – / enough to coat the chicken breasts
    3 1/2 cups Marinara Sauce – around
    3/4 cup Mozzarella Cheese –
    2 tbsps Shredded Parmesan –
    Spagetti
    to fry / Oil Oil Spray
    180 C Preheat your oven to / 350F

    Steps

    1. In a bowl, toss the crumbs with the paprika, garlic powder, oregano, salt and pepper. In a 2nd bowl, whisk the egg and milk and in the 3rd bowl, mix the flour along with some salt and pepper
    2. When you have the chicken breasts at the proper thickness, dip each piece in the flour, shake off excess, followed by a dip in the egg mixture and finally the bread crumb mixture shaking off any excess. Repeat this for all of the chicken breasts
    3. Once done, you have two options, you can bake the chicken breasts OR you can shallow fry it. Depending on your time and the amount of oil consumption, you can choose what works best
    4. I decided to bake mine. So in a well greased glass baking dish, cook the chicken breasts until they are browned. I then topped it with the marinara sauce, and the cheese and allowed it to bake for another 10-15mins until the cheese got bubbly
    5. When the chicken breasts are cooking, make sure you cook your spaghetti. Once cooked I tossed the spaghetti in some olive oil and parmesan cheese for some extra flavour and topped it with the well crumbed chicken breasts with some marinara sauce and melted cheese on it! YUM … 🙂
    6. Your meal is ready to be served 🙂

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