I had a craving for Chicken Parmesan the other day and decided to give it a go. It was actually alot easier than I remembered. I grabbed two bowls. One for some bread crumbs and the other for an egg, beaten with a touch of milk. I took 2 chicken breasts, dried them off and dipped them into the egg mixture then coated them with the bread crumbs. Chicken Parmesan in the oven I added some salt and pepper, chopped basil, oregano, thyme and rosemary to the bread crumbs to boost the flavors a bit. I placed them in the fridge for about 10 minutes to let them cool before I popped them into a saute pan with some olive oil. After about 5 minutes on each side, the chicken breasts were perfectly golden and the crust was crispy and beautiful. I placed them in a casserole dish, poured over some tomato sauce and covered with mozzarella and parmesan cheese....ooohhhh...so good! I popped the dish in a 350 degree oven for about 30 minutes and ZaDing! It was pretty simple. I paired it with some spaghetti, fresh cut tomatoes, a chiffonade of basil and a bit more grated parmesan. Diced Tomatoes and Basil
Later,
Nater