Chicken Parmesean

Chicken Parmesan 

Such a simple thing. And when done right, the taste, is not so simple. The light, flavorful crunch around the chicken, the savory sauce mingling with noodles. 

Our kids light up when this hits their dinner plate. They can't figure out which is better: playing with the fun noodles, or making the mess that comes with anything spaghetti-like. 

I'm too busy scarfing mine down to micromanage them. 

Once you taste this, you won't blame me, you'll be joining me. 

Sauce:

1 medium onion, diced
1 garlic clove, diced

1 (6oz) can tomato paste
2 (28oz each) cans crushed tomatoes
3/4 cup chicken stock
1/4 tsp seasoned salt
1/4 tsp pepepr

1/4 tsp brown sugar

1 tsp parsley

1 tsp rosemary

1/2 tsp thyme

1 tsp basil

1/8 tsp cinnamon

Sauce Method:

1. Pour. Everything. In. A. Pot.  (I'm not kidding)
2. Let it simmer for about 30 minutes, then serve right away or let sit on low until you're ready.




Chicken Parmesan Ingredients:

1 package chicken breasts (pounded 1" thick)
2 cup plain panko bread crumbs

1 cup plain bread crumbs

2 tbsp parsely

1/2 cup parmesean, and additional for topping

2 tsp garlic powder

1 tsp onion, finely diced

1 tbsp parsely

1 tbsp seasoning salt

2 tsp pepper

flour, (plus 2 tsp seasoning salt, and 2 tsp pepper) for dredging

1 cup milk

2 eggs

1 tbsp hot sauce

olive or coconut oil

***The night before: BRINE THE CHICKEN***

1. Set up an assembly line of three bowls . One for the egg milk mixture, one for flour, and the last for the bread crumbs. 

2. Preheat the oven to 375. Line a cookie sheet with foil. Heat a skillet pan over medium heat with oil.
3. Crack the two eggs in the bowl, mix well, then stir in the milk and hot sauce. 

4. Combine flour, salt and pepper in the second bowl.
5. In the last bowl, add the remaining ingredients, mixing well.
6. First, dip the chicken in the flour, then in the egg mixture, and lastly in the breadcrumbs, coating well. Press the breadcrumbs onto the chicken slightly if you need to.
7. Place the coated chicken in the hot pan. Saute for about 3 minutes on each side. Place on cookie sheet. Repeat these steps with the remaining chicken.
8. Bake for about 10-12 minutes or until juices run clear.
9. Serve over rice, quinoa, or noodles topped with the spaghetti sauce. Top with more shredded parmesan.

Don't just stand there drooling! Go make this! Your hubby will thank you.