Post by Loupy on Mar 9, 2013 0:15:46 GMT -7
Super Easy Parmesan Chicken
By Gina @ athomemyway.blogspot.com/
Here's how I make (super easy) Parmesan Chicken AT HOME MY WAY:
(Double if you are baking in a 9x13 - my recipe below only feeds about 4 people.)
Ingredients:
6-8 (thawed) boneless/skinless chicken tenders or breast portions cut in half to make tenders
Seasoned canned bread crumbs (you could make your own)
Parmesan Cheese (canned)
1 15oz can of tomato sauce or spaghetti sauce of your choice
(If using tomato sauce, you will need seasonings; I use approximately 1 teaspoon of garlic powder + 1/4 teaspoon basil+a little salt/pepper. If you are using prepared spaghetti sauce, you don't need any seasonings. We prefer this meal with canned tomato sauce seasoned by me)
2 cups grated mozzerella cheese
Cooked pasta - we use ziti or penne pasta
Directions:
Preheat oven to 350°
Combine app. 1 cup bread crumbs with 1/2 cup canned parmesan cheese.
Dredge the chicken pieces coating on all sides.
Place the chicken pieces in a sprayed casserole dish.
It's okay if they touch each other or are squished in the pan.
Place the coated chicken pieces in the oven (at 350°) for approximately 30 minutes (uncovered).
If the chicken looks its cooked/browning, remove the pan from the oven.
Dump on tomato sauce + seasonings (give a little swirl/stir) or the prepared spaghetti sauce - pouring all over the chicken pieces.
Place back in the oven (uncovered).
Start your pasta water and let the sauce/chicken bake while you are cooking the pasta (it should bake another 20 minutes or so due to the combined time of bringing the water to a boil and boiling the pasta).
Right before draining the pasta, remove the sauce/chicken from the oven and sprinkle with grated mozzerella.
Place the pan back in the oven (uncovered) to melt the cheese.
Drain the pasta, add a little oil/margarine (I use about 2 T. of margarine), and stir the pasta.
All done - serve Parmesan Chicken/Sauce over pasta.
Make sure to save ALL the leftovers. They are excellent warmed up.
By Gina @ athomemyway.blogspot.com/
Here's how I make (super easy) Parmesan Chicken AT HOME MY WAY:
(Double if you are baking in a 9x13 - my recipe below only feeds about 4 people.)
Ingredients:
6-8 (thawed) boneless/skinless chicken tenders or breast portions cut in half to make tenders
Seasoned canned bread crumbs (you could make your own)
Parmesan Cheese (canned)
1 15oz can of tomato sauce or spaghetti sauce of your choice
(If using tomato sauce, you will need seasonings; I use approximately 1 teaspoon of garlic powder + 1/4 teaspoon basil+a little salt/pepper. If you are using prepared spaghetti sauce, you don't need any seasonings. We prefer this meal with canned tomato sauce seasoned by me)
2 cups grated mozzerella cheese
Cooked pasta - we use ziti or penne pasta
Directions:
Preheat oven to 350°
Combine app. 1 cup bread crumbs with 1/2 cup canned parmesan cheese.
Dredge the chicken pieces coating on all sides.
Place the chicken pieces in a sprayed casserole dish.
It's okay if they touch each other or are squished in the pan.
Place the coated chicken pieces in the oven (at 350°) for approximately 30 minutes (uncovered).
If the chicken looks its cooked/browning, remove the pan from the oven.
Dump on tomato sauce + seasonings (give a little swirl/stir) or the prepared spaghetti sauce - pouring all over the chicken pieces.
Place back in the oven (uncovered).
Start your pasta water and let the sauce/chicken bake while you are cooking the pasta (it should bake another 20 minutes or so due to the combined time of bringing the water to a boil and boiling the pasta).
Right before draining the pasta, remove the sauce/chicken from the oven and sprinkle with grated mozzerella.
Place the pan back in the oven (uncovered) to melt the cheese.
Drain the pasta, add a little oil/margarine (I use about 2 T. of margarine), and stir the pasta.
All done - serve Parmesan Chicken/Sauce over pasta.
Make sure to save ALL the leftovers. They are excellent warmed up.
