Chicken Parmigiana For Two - Quick and easy!

Ready to serve

Ready to Bake

Ready to bake

Chicken Parmigiana For Two    (Quick and easy!)                              
Prep time: 20 minutes, cooking time 30 minutes.                          
On the table in less than 1 hour!

Ingredients:
2 boneless, skinless chicken breasts
1 jar of your favorite sauce, mine is Classico 4 Cheese or Spicy Marinara
1 cup Italian bread crumbs in a can (I use the grocery store brand in the cardboard shaker)
Small bunch of fresh oregano or basil for garnish (I grow my own)
4 slices of Provolone cheese
Small package of finely shredded Mozzarella cheese
½ cup of Parmigiana Cheese
1 egg beaten, with 2 tablespoons of water added
Garlic powder
Salt & pepper to taste
Canola oil for frying
Pam spray for baking dish
4 uncooked ounces of your favorite long pasta, linguine, spaghetti, angel hair, etc..
a fresh green vegetable to steam and serve with your dinner
2 to 4 slices of fresh Italian bread to serve with your dinner

Directions:
Filet the breast halves the long ways to make 2 pieces of the same length and thicknesses from each breast half. The idea is to end up with 4 pieces of equal size from 2 breast halves. Place one piece at a time in plastic wrap, pound with meat hammer to tenderize.

Season each piece with light dusting of garlic powder, salt & pepper, dip in egg wash (dip quickly – don’t soak), place filet into a pie plate of the bread crumbs and push crumbs on filets until coated all over. Do all 4 pieces. Don’t shake off excess.

Heat non-stick skillet with about 3-4 tablespoons of canola oil to medium temp or until a bread crumb sizzles but doesn’t burn. Brown 2 filets at a time turning once; until lightly browned on both sides. Don’t overcook, just brown the pieces. Drain on paper-towels.

Pre-heat oven to 350 bake
Spray a 13 x 9 glass baking dish with Pam, set 2  breast filets in the bottom, about 2 inches apart
Add 4 tablespoons of sauce to each filet
Add a tablespoon of parmigiana cheese to each filet.
Add a ¼ teaspoon of finely chopped fresh basil or oregano (basil is sweeter…) to each filet
Add a slice of Provolone cheese to each filet
Set second layer of chicken filet to each serving
Add another layer of sauce, wait to add next layers...

Put chicken in the oven immediately, bake uncovered at 350 for about 30 minutes.

Finish line:
Start pasta water, add sea salt for flavor, cook about 4 ounces of pasta in a medium sauce pan, according to directions on package. When cooked, drain, add a dash or two of good olive oil, salt and pepper and toss. Place in warm dish, keep warm. Heat remaining pasta sauce in a small pan. About 5 minutes before you turn off the oven, pull the baking dish out, sprinkle with more Parmigiana cheese and add the final slice of Provolone to each serving. Put back in oven for 5 minutes or until cheese is melted. Garnish with a few pretty sprigs of oregano or chopped basil.
Plate the pasta with the remaining sauce and your fabulous Chicken Parmigiana; with fresh Italian bread slices and a steamed vegetable (a green vegetable is prettiest!) Light candles...and Bon Appetit!

Bon Appetit from Deep in the Heart of Texas! ♥

Priscilla Farmer, 
Lake Fort Phantom Hill 
Jones County, Texas