Chicken Parmesan

My husband loves chicken parmesan.  Over the years, I've been mastering my skills to make one acceptable to him!! I have found the key to this dish is to make a homemade sauce and properly bread/cook the chicken.

First, start the sauce!!  Chop a medium vidalia onion, also called a sweet onion, into small pieces along with 4 tbsps. of minced garlic, salt & pepper into a sauce pan with olive oil. Add a pound of campari tomatoes or roma tomatoes cut into quarters.  Cook on medium heat for approx. 10 minutes.The skins will come off and float to the top. I leave mine in, but you can take them out.  Add 2 tbsps. of concentrated tomato paste and one large can of tomato puree.  Generously season with Italian seasoning and fresh basil, if you have it available. Turn the heat down to low/simmer. Cover and occasionally stir for 30 minutes. Because I love a little sugar, I add about 2 tbsps. as well!!

While the sauce is simmering, start breading the chicken.  There are many different ways to do this, however, the one I will show you seems to have the best result for me so far.  Turn a boneless chicken breast on its SIDE and carefully cut down the middle.  You will have a thin, trim cutlet to work with.  Take three bowls and fill one with flour, one with egg, one with seasoned Panko bread crumbs and 1/4 c. pamesan cheese.
Bread in this order, Flour, Egg, Bread crumbs......Remember FEBruary when in doubt!!

Pour approximately enough canola in a large skillet to measure about 1 1/2 inches on medium heat.  When the oil is HOT, place each chicken breast in and cook for 5 minutes on each side.

Finish the cooking process by placing them in the oven at 350 degrees for an additional 15-20 minutes.  This is done during the same time your sauce is cooking. Cook 1 lb. of  spaghetti noodles at this time.

Take the chicken out of the oven and place 1/4 c. sauce along with mozzarella cheese on top of each piece. Put back into the oven for 5 minutes.  Take out and serve with a generous portion of pasta.

There are many great sauces in the grocery store if you want to save the time of making homemade.  I think that since the sauce is simmering while you bread and cook the chicken it's pretty easy to do.

The process of breading and frying the chicken before baking allows it to be crispy on the outside and unbelievably juicy on the inside.  We've all had soggy chicken parmesan before and it's because this step was skipped.  It's worth the extra effort!! 

This meal is another affordable family dinner for about $8.00.  It serves 6 easily.