Chicken Parmiagano
I posted this delicious chicken recipe over at Kitchen Monki. It’s a great site with tons of wonderful recipes. I was lucky enough to be able to do a guest post for them (You can find it HERE!) and I included this recipe with it. This chicken is super simple but totally delicious. Most recipes I find for chicken parmiagano (or chicken parmesan) have you bake the chicken in the spaghetti sauce. While that’s a good idea for simplicity, it always makes the bottom of the chicken soggy. I decided to bake it differently, adding the sauce at the end. I loved it and this recipe has become a regular in my house. Check it out!
Ingredients:
- 1 egg, beaten
- Dash of milk
- Panko bread crumbs
- Garlic powder
- Dried parsley
- Salt
- Pepper
- 2 chicken breasts, beaten til thin
- 2 slice provolone cheese
- Spaghetti sauce
- Spaghetti, cooked
- Parmesan cheese, grated
If you have very large chicken breasts, you could butterfly them. My chicken wasn’t too thick so I put them n a Ziploc bag, one at a time, and beat them with my rolling pin. It’s pretty simple and they don’t need to be super thin. This is how mine looked:
Preheat your oven to 350° and grease a wire baking rack. I used a cooling rack, which works great for more than just cooling! If you don’t have one, you can just use a baking sheet with foil on it. I like using the wire rack because it makes the bottom side of the chicken just as crunchy as the top. Put your egg and the dash of milk in a small bowl.
In a separate bowl, combine the panko bread crumbs, garlic powder, dried parsley, salt and pepper. Use as much or as little seasoning as you like. Sometimes I add some parmesan to the mix too. Don’t be afraid to add your favorite seasonings.
Dip the chicken in the egg mix and then in the bread crumbs. Place the chicken on your wire rack (with a baking sheet under it to catch the extra bread crumbs) and bake for about 15 minutes. Pull your chicken out of the oven and top them with a slice of provolone cheese. Put them back in the oven and let them cook for about 5 more minutes, or until the cheese gets super melty. The cook time really depends on how thick or thin your chicken is. You just want to make sure that your chicken is no longer pink in the middle and it has a nice crispy crust.
Serve your yummy chicken parmiagano over your pasta. Top it with some spaghetti sauce and some grated parmesan cheese. Perfect!
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This sounds really yummy. I haven’t had this for such a long time. No excuse now!
Maureen´s last [type] ..Moroccan Chicken