Monday, June 15, 2009

Chicken Parm

SP is a big chicken parm fan so one night I decided to experiment.


I started by making some sauce for the pasta and the chicken. For the chicken I breaded and shallow-fried some pounded breasts and then drained off the oil once they were cooked. The chicken went back into the pan over low heat and were topped with some sauce and sliced mozzarella cheese. Then I put a lid on to melt the cheese.

SP said this was one of the best meals I've made in a very long time. I have to admit, not only was it easy but the end result was positively delicious.
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3 comments:

  1. Looks divine!

    Did you add seasonings to the chicken or breading?

    Also, how did you make the sauce?

    I need some of that RIGHT NOW.

    ReplyDelete
  2. Da Bee's - Thanks! I salt and pepper the chicken before breading it. I buy the Italian seasoned breadcrumbs so they come pre-seasoned.

    I keep the sauce simple. I just take a can of crushed tomatoes and cook them over med-low heat until slightly thickened. I usually season them with salt and pepper and a little dried oregano.

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  3. You are making my stomach growl again...

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