Thursday, May 1, 2008
Usually, when I make Chicken Parmesan, I'll take boneless chicken breasts, bread them just like I do when I make Mom's Chicken Cutlets, then I'll saute them in olive oil, top them with marinara sauce and mozzarella cheese and bake them until the cheese melts. Quite delicious, I must say. It's one of my all time favorite dishes!
This recipe is sort of a shortcut version of the original. It's also quite delicious but it only takes a fraction of the time to prepare. Give it a try!
boneless chicken breasts
Joey's Favorite Marinara Sauce, or your favorite jarred sauce
Slice each piece of chicken horizontally so that you have twice as many pieces that are half as thick. Dredge each piece of chicken in flour. Place chicken in saute pan with a little oil and saute until golden. Add a little marinara sauce to the pan. Sprinkle chopped fresh basil leaves over each piece of chicken and then top with mozzarella cheese. Cover saucepan until the cheese is melted.
If you'd like to spice it up a bit, you can add spices to the flour before you dredge the chicken in it. Try adding different types of seasoned salt or even different kinds of pepper.