It’s been a while since I’ve posted a cooking blog, but I recently did my own personal take on a classic comfort food, Chicken Parmesan. The idea for the recipe came out of a poorly executed replacement sauce a few weeks back. When Heather, suggested that it could be turned into a slightly different variation on Chicken Parm. And last week after figuring some details out I made it and it tastes amazing! Not to mention it gives the dish a little more communal feel and makes it super easy to scale up or down.

It can be a bit messy.

Preparation: 10 Minutes
Cooking: 30 Minutes
Total: 40 Minutes

Boneless Skinless Chicken Breasts or Thighs (Both work)
1 Can Pizza or Marinara Sauce
Panko Breadcrumbs
1/4 Cup Flour
1 Tbs Garlic Powder
2 Eggs
Parmesan Cheese
Pizza Mozzarella

Preheat the oven to 400F. Cut the chicken into bite-sized pieces, place in a zip-lock bag with the flour. Shake until the chicken is coated in the flour. Whisk the eggs in a separate container, and place the breadcrumbs, garlic powder, and parmesan cheese in another. Move the floured chicken into the egg wash, allow the chicken to be fully coated. Then place in the seasoned breadcrumbs. Coat the chicken pieces fully. Transfer the chicken to a greased glass dish and cover in your pizza/marinara sauce. Place in the oven and cook for 20 minutes.

At this point, get the water boiling and cook the pasta to al dente. Once the chicken has been in the oven for 20 minutes, remove and place the shredded pizza mozzarella and put back in the oven for another 10 minutes. Once all is cooked, plate the pasta, put the chicken on top, add extra sauce and parmesan cheese if you so desire. Serve and Enjoy!

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