Featured Kitchen

Chicken Parmesan

Written by Jen Sill

It has been awhile since I talked about my favorite food website.  Menu for the Week.  I took a little break from it over the summer, but now I’m back. 

The site sends me a list of recipes and a grocery list each week.  Pretty great.  (Plus, there’s a discount code for Her View From Home.  Type in VIEW.)

Here’s my latest meal: 

2 boneless, skinless chicken breasts
4 slices of Italian bread
1 egg
½ cup milk
1 lb. pack of whole wheat spaghetti pasta
1 cup all purpose flour
1 cup bread crumbs
1 tsp. dried parsley
2 cups tomato sauce
½ tsp. garlic powder
2 tbsp. becel margarine
1 tsp. garlic puree
Grated parmesan to top

 

1.Prep the ingredients by first placing the chicken breasts between two sheets of cling wrap and pounding them with a mallet (or back of a large pot spoon) until it’s almost twice the size. Boil the pasta according to package directions. In a bowl, make garlic butter by mixing 2 tbsp. of becel margarine with 1 tsp. of garlic puree and set aside.

2.In a shallow bowl, mix together garlic powder, flour, bread crumbs, dried parsley, salt and pepper. Set aside.

3.In another shallow bowl, mix together egg and milk. Set aside.

4.Douse the pounded chicken first into the egg wash, and then into the breaded mixture. Lay the chicken on a plate.

1387685_10201523951173483_1242439818_o5.To fry chicken, heat cooking oil (enough to cover base of pan with an inch in depth) on a saucepan, on medium heat, fry the chicken breasts for 5 minutes on both sides or until golden brown. (For a healthier option, bake the chicken on parchment paper lined baking sheet, in an oven set at 350 degrees F, for 10-15 minutes, turning midway, until golden brown.)

6.Make garlic toast by spreading the garlic-margarine mix on sliced Italian bread, then finish on a George foreman grill or on a skillet.

7.Serve spaghetti with chicken on top, covered with a bit of tomato sauce, sprinkled with parmesan cheese and served with garlic toast.

 

Chicken Parmesan
Serves 4
Great, easy, yummy meal for your family.
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 boneless, skinless chicken breasts
  2. 4 slices of Italian bread
  3. 1 egg
  4. ½ cup milk
  5. 1 lb. pack of whole wheat spaghetti pasta
  6. 1 cup all purpose flour
  7. 1 cup bread crumbs
  8. 1 tsp. dried parsley
  9. 2 cups tomato sauce
  10. ½ tsp. garlic powder
  11. 2 tbsp. becel margarine
  12. 1 tsp. garlic puree
  13. Grated parmesan to top
Instructions
  1. 1.Prep the ingredients by first placing the chicken breasts between two sheets of cling wrap and pounding them with a mallet (or back of a large pot spoon) until it’s almost twice the size. Boil the pasta according to package directions. In a bowl, make garlic butter by mixing 2 tbsp. of becel margarine with 1 tsp. of garlic puree and set aside.
  2. 2.In a shallow bowl, mix together garlic powder, flour, bread crumbs, dried parsley, salt and pepper. Set aside.
  3. 3.In another shallow bowl, mix together egg and milk. Set aside.
  4. 4.Douse the pounded chicken first into the egg wash, and then into the breaded mixture. Lay the chicken on a plate.
  5. 5.To fry chicken, heat cooking oil (enough to cover base of pan with an inch in depth) on a saucepan, on medium heat, fry the chicken breasts for 5 minutes on both sides or until golden brown. (For a healthier option, bake the chicken on parchment paper lined baking sheet, in an oven set at 350 degrees F, for 10-15 minutes, turning midway, until golden brown.)
  6. 6.Make garlic toast by spreading the garlic-margarine mix on sliced Italian bread, then finish on a George foreman grill or on a skillet.
  7. 7.Serve spaghetti with chicken on top, covered with a bit of tomato sauce, sprinkled with parmesan cheese and served with garlic toast.
Notes
  1. This is a great website.
  2. Log in for your membership to get easy recipes and grocery lists in your mailbox each week: www.menufortheweek.com
Adapted from Menu for the Week
Adapted from Menu for the Week
Her View From Home https://herviewfromhome.com/

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.