With two young boys, and a very hungry husband, I need a few tried and true recipes I can rely on to pull me through the middle of the week. I’m so happy I found this recipe for Chicken Parmesan!

Other recipes for chicken parm that I’ve tried always have some type of flaw; either the breading burns or there’s never enough sauce and cheese to make my family happy. I got a standing ovation at the dinner table for this one, though!

I’m even going to start making this chicken parmesan dinner ahead of time, freeze the pan, and reheat it for nights when I don’t have a lot of time.

Ingredients:

4 each boned and skinned chicken breasts, about 4 ounces each shopping list

2/3 cup seasoned bread crumbs

1/2 cup grated parmesan cheese

1/2 teaspoon dried Italian seasoning

1/8 teaspoon black pepper

1/3 cup flour, all-purpose

3 large egg whites, lightly beaten

2 teaspoons olive oil

4 cups spaghetti, cooked and drained (about 8 oz raw)

3 cups pasta sauce(make it yourself or bought)

1 cup shredded mozzarella cheese

1/2 cup diced tomato(optional)

2 tablespoons chopped basil, fresh or dried basilleaves

 

Instructions:

Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Start bringing pasta water to a boil in a pasta pot or large saucepan.

Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.

Start cooking the spaghetti separately.

Preheat broiler.

Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.

Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.

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Quick Tip: You can make this recipe ahead of time and freeze it, before reheating it later in the week.

Recipe Courtesy of: Group Recipes

Image courtesy of: Cook Diary