Chicken Parmigiana with Pasta

One of the things I like to do is cook.  I would love it, but unfortunately I hate cleaning up. Since cooking means I will make a mess, it also means I'll have a mess to clean up.  So, I merely like it. :)  I've decided to start adding some of the things that I like cooking to my blog.  This blog is not becoming a cooking blog, but rather an addition to what I normally blog about.  I figure it fits in with the blog since I am a stay-at-home mom and this is one of the things I do.

My chicken parmigiana

The types of recipes I like most are simple, quick, and tasty.  One of the things that fits this bill perfectly is my Chicken Parmigiana.  It is super easy to make and delicious!  You can also personalize it with your own preferences.  I learned the recipe from my parents, but have since changed it, a bit, to suit myself.

 First off, you may want to gather the ingredients you will need for this: spaghetti sauce, Italian bread crumbs, egg, boneless, skinless chicken breast, mozzarella cheese, and your choice of pasta.

Once you have all of that together, it is easy to begin.  The recipe is easy to adapt for the number of chicken breasts you will be cooking.  The original recipe was made for 4 chicken breasts, but I have made it for as few as 1 to as many as 6 in recent years.

The next thing I do is pull out some wax paper, and lay my chicken breasts on one half of the paper (parchment would work as well).  I then put the other half of the paper on top of the chicken breasts and get ready to vent my frustrations out for the day with the meat pounder.  I personally think that pounding the breasts thin makes a difference in flavor.  With the size chicken breasts they sell in the store, having a thinner breasts gets the flavors going through the chicken that much more.

Before I pound them. They are ready to go.

Freshly pounded chicken! See how flat
and thin they are in comparison.

The next step is to get them breaded and ready to brown in a large frying pan.  First, you will want to beat one egg, slightly, and prep about 1/2 a cup of Italian bread crumbs to dredge the chicken in.  Once that is prepped,. put about 2 Tbsp. of olive oil in the pan and let the pan and oil start heating up.  Then, take each chicken breast, coat it in the egg (on both sides) and roll the breast in the bread crumbs so it is nicely covered.  After doing that, place it in your hot pan and let it start browning.

Egg and bread crumb coating.

Chicken browning in the hot olive oil.

Once the chicken is browned on both sides, about 2-3 minutes per side, then add your spaghetti sauce.  How much you add depends on how much sauce you like to have and how much chicken you are using.  I personally love a lot of sauce on my pasta.  For the 3 chicken breasts here, I used about a jar and a half of sauce.  After you put the sauce on the chicken, cover the pan and let it simmer for 15 minutes.

Note:  This is where you can really personalize the recipe.  I love Arriabiata for this recipe! It has a lot of kick!  However, I'm pregnant right now and can't tolerate spicy foods so I use a much milder sauce.  I've also been known to add a few herbs or even a pinch of cayenne pepper.  

Sauced and ready to simmer for 15 minutes.

While your chicken is cooking, you should start boiling your water for your pasta.  I will use either spaghetti or penne.  I tend to choose penne right now because I have a 15-month-old, and I find it easier for her to grab hold of penne than spaghetti.  Either option works great!  (I also highly recommend whole wheat pasta. It has a lot more flavor than your regular stuff.)

The water is getting ready to boil so I can add the penne.

When the 15 minutes have passed, you will add mozzarella cheese on top of the chicken.  I adore cheese so I add quite a bit (about a cup or so).  Put the lid back on the chicken and let the cheese melt.  It only takes about 3-5 minutes to get just right. While it is melting, it should be about time for you to drain your pasta. Then, you can serve your food!  Yummy!

Doesn't that cheese on there make it look extra delicious?

I hope you enjoy this! I know I do!  One additional note I will make, my sister, when rushed with her two kids, will cook this with pre-breaded and cooked frozen chicken patties (or even veal).  It saves a couple of steps and goes faster.

The finished dish!

Chicken Parmigiana

1 egg, slightly beaten

4 boneless, skinless chicken breasts

2 Tbsp Olive Oil (butter or other oil works too)

1/2 cup Italian bread crumbs

1-2 jars spaghetti sauce

1 cup shredded mozzarella

Using a meat pounder, flatten the chicken breasts between sheets of wax paper.  Heat up 2 Tbsp of oil in frying pan.  Dip each chicken breast in the slightly beaten egg then roll in bread crumbs.  Brown chicken in oil, about 2-3 minutes per side.  Pour spaghetti sauce over the breasts, cover and simmer for 15 minutes.  Once that is done, sprinkle the mozzarella over the top of the chicken. Cover breasts and simmer until cheese is melted.