My sister-in-law Melinda has provided me with some really great staple recipes. Everyone has their favorite chicken parm. For several years I kept trying different variations of it, but they all came up a little short. When she shared her version of Chicken Parm, I knew I had finally found my staple recipe. What I love about this recipe in particular is instead of using bread crumbs, you use croutons…genius! I like to buy garlic croutons for an even better taste. I look forward to this meal each time I put it on our menu and think about it even when it’s not. The recipe also calls for the thinly sliced chicken breast, which most grocery stores carry, but if you already have chicken on hand that is not thinly sliced, you can still use it; just be sure you pound it out so that each piece is at an even thickness. If you happen to have leftovers, it makes for a great Chicken Parm Hero, especially when the bread has garlic butter on each side!
1 to 1 1/2 lbs. thinly sliced boneless, skinless chicken breast
1 cup Italian croutons
1 cup grated Parmesan cheese
2 tablespoons butter
16 oz jar of spaghetti sauce
Shredded mozzarella cheese
1 lb. Spaghetti pasta
Preheat oven to 350 degrees and lightly spray a 13 x 9 baking dish with non-stick cooking spray (another dish might be needed depending on the size of the chicken).
Place the croutons in a food processor and chop until very fine. Place croutons in a shallow dish and mix with parmesan cheese.
In another shallow dish lightly whisk eggs.
Place a non-stick skillet over medium-high heat and melt a tablespoon of butter in skillet, adding more if needed.
Dredge chicken, one at a time, first in the egg and then in the crouton/cheese mixture, coating well on both sides. Place in skillet and cook on both sides until golden brown. Remove from skillet and place in a baking dish. Repeat with the remaining chicken. One all chicken is browned and lying flat in the baking dish. Pour spaghetti sauce generously over the top. Sprinkle with mozzarella cheese over the top. Cover with aluminum foil and place in oven.
Bake covered for 20 minutes then remove foil and bake another 8 to 10 minutes.
While chicken is baking, cook spaghetti noodles according to package directions. Serve with chicken.
One Year Ago Today: Chicken and Dumplings