Tuesday, March 27, 2012

Go-To Dinners: Chicken Parm (Part 2 of 5)

My two favorite meals served at the Rat (the pet name for the cafeteria at my alma mater) were chicken pot pie and chicken parmesan.  My hallmates and I would often call to ask if they were serving these dishes before we headed over.  I'm not sure which this evinces more: our love of the Rat food or sheer laziness.  Chicken Parm has become a go-to dish for me. It only needs a few ingredients, and I usually have most of them on hand. It takes about 30 minutes to prepare. Here's my recipe. 

Chicken Parm


1 boneless skinless chicken breast
1 egg
handful of Italian seasoned breadcrumbs
marinara sauce
shredded mozzarella cheese
your favorite pasta, to serve alongside 


1. Pound out the chicken breast, so that it doubles in size.
2. Heat up a couple tablespoons of olive oil in a skillet on medium. Make sure it's a skillet that can also go in the oven. While you're at it, preheat the oven to 350.
2. Scramble the egg in a wide dish.
3. Pour the breadcrumbs in another wide dish.
4. Dip the chicken in the egg, and then coat with breadcrumbs.
5. Once the oil is hot, add the chicken. Cook for about 5 minutes, until it browns. Turn it, and then cook for another 5 minutes. While this is going, boil water for cooking the pasta, if you so desire.
6. Put the chicken in the oven and cook for about 8 minutes. The pasta water should be boiling at this point, so add your pasta. 
7. Remove the chicken from the oven, and top with a hefty scoop of marinara sauce and a handful of shredded mozzarella. Cook for another 2-3 minutes until the cheese melts and the chicken is done.
8. Remove from the oven and let it rest for about 5 minutes before serving.
9. Serve with pasta and marinara sauce and a side salad.
10. Garnish the chicken and pasta with parmesan cheese and basil, and enjoy!

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