As I’ve stated in a previous post – I have no signature dish. There’s no, “Oh, Kylee always makes that and it’s so good!” happening in this neck of the woods.
That said, I’m on search for my dish.
This past week I made some excellent Chicken Parmesan… sans Parmesan because I didn’t have any. (You do what you can with what you have… in every aspect of your life, no?)
It goes a little something like this:
Chicken Parmesan sans Parmesan
Serves: 2 adults and a couple little kids
You may need a bit more of everything if you’re using hormone-filled gigantic Dolly Parton chicken breasts or if you’re making more than 3 normal chicken breasts.
- 1 egg, beaten
- Some dry bread crumbs
- 2-3 skinless, boneless chicken breast halves — BEATEN down with a mallet
- Some spaghetti sauce
- Some shredded mozzarella cheese
- Some italian seasoning
- Salt and pepper
- 1/4 cup grated Parmesan cheese (the recipe called for this – I had none.)
- Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
Pour egg into a small shallow bowl. Place bread
crumbs, mixed with salt and pepper and italian seasoning in a separate shallow bowl. Dip flattened-with-mallet chicken (I like ’em not too thick) into egg, then into the
bread crumbs. Add some spaghetti sauce to the bottom of the dish, place coated chicken on the prepared baking dish and bake
in the preheated oven for about 30 minutes, or until no longer pink and
juices run clear. (Don’t put the sauce on top or it’ll get soggy. Blech.)
- Sprinkle mozzarella and Parmesan (if you have it — if not, no worries) cheeses on top and return to the
preheated oven for 20 minutes.
As it turns out the original recipe called for baking the chicken in on a baking sheet, then adding it to a separate dish with spaghetti sauce in it and back for 20 minutes longer. I didn’t do that. I mean, who needs to bake the same thing in two different dishes? Dumb.
It turned out just fine.
Everyone here liked it.