Tank Cooks Chicken Parmesan
Thanks to Justin Owens for linking this recipe to me
Send recipe ideas to NJTank99@gmail.com.
Ingredients:
- 4 boneless skinless chicken breast cutlets
- 1 cup breadcrumbs (pref. Italian seasoned)
- 1 (26 ounce) can spaghetti sauce
- 1 cup mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, fresh grated (I used pecorino romano)
Directions:
- Wash and pat the chicken breasts dry and then coat them with the breadcrumbs
- After the chicken breasts are breaded, fry them either in a Teflon skillet or with a bit of olive oil
- Fry the breasts until they are thoroughly cooked.
- Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish.
- Place the cooked chicken breasts on top of the sauce.
- Pour the remaining spaghetti sauce on top of the chicken breasts.
- Sprinkle both cheeses on top. Put the dish into a 400°F oven for 30 minutes, or long enough to thoroughly warm the sauce and breasts and melt the cheese.
- Serve over pasta (I chose Fussili)
