Monday, September 18, 2006

Easy Chicken Parmesan

Okay, this recipe might be a no-brainer, but it is so easy and good that I wonder why I don't make it more often. All you do is thaw your chicken breasts, beat them down to uniform width, and then dip them into beaten egg and water. Then dip them into a one-third/two-thirds mixture of Parmesan cheese and Italian-style bread crumbs. Cook them in olive oil for about five minutes, or until light brown on both sides. Then put them into a baking dish, dump some spaghetti sauce on top, and sprinkle a good handful of mozzerella cheese on top of that. Cook it at 350 for 25 minutes. Meanwhile, cook your noodles and prep some sort of green side dish. (I made good ol' broccoli this weekend, what with the spinach scare and all.)