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Friday, October 24, 2008

Easy Friday Night Dinner: Chicken Parmesan

Here’s an easy-peasy recipe for you on a Friday night.  Trust me, it’s easy. And delicious.

Chicken Parmesan
– 1 or 2 boneless/skinless chicken breasts
– 1 beaten egg (with up to 3 T milk if want)
– 1/2 C grated FRESH parmesan cheese (if you don’t have this, just do more breadcrumbs)
– 1/4 C dry bread crumbs (plain flavor – the italian flavored isn’t that good)
– Some garlic powder
– Some dried oregano and/or basil
– 1/2 t paprika
– 1/8 t pepper
– 2 T butter melted
– Mozzarella cheese (regular or fresh – optional)

Beat the egg. Mix the dry ingredients together. Slice your chicken in half width-ways (picture your chicken breast lying on your cutting board and you slice through the whole thing so that your knife is parallel to the cutting board). Pound the chicken. Dip in egg, cover in breading, place on buttered baking sheet or silpat (I butter the silpat, as well, for flavor). Drizzle melted butter on top. Bake at 325 until done…doesn’t take long because the chicken is so thin.

If you have some mozzarella cheese, put some on at the very end of baking so it can melt. A nice addition!

Serve with pasta and red sauce, or as a sub sandwich!


  1. 1

    This looks so yummy. Do you pair it with a jarred pasta sauce, or do you usually make your own? If jarred, any recommendations? We like Newman’s Own Sockarooni, but I’m always looking for new ones to try.

  2. 2
    Jane Maynard

    this particular night I used jarred sauce…I usually go with the tomato and basil version from TJs, although I did get Newman’s Own basil & tomato the other day and that was very good. I’ll have to try sockarooni.

    I used to make my sauce a lot more often. I’ll do that next time…that will make for a good post! 🙂

  3. My mom used to make something very similar to this when we were kids. I dubbed it, “crumb chicken,” and it was one of my favorites! I like to sautee baby spinach and put a thin layer of it over pasta with sauce, all topped with the chicken.

  4. 4

    I’ve been sauteing chicken parm and it’s a bit precarious with small children so I was psyched to come across your recipe. I like it even better! (I used panko bread crumbs for a bit of crunch. I also forgot to pound the chicken so it took longer and I ended up popping the broiler on but it was fine…the breasts were nice and moist.)


  5. 5
    Jane Maynard

    I”m so glad it was helpful, michele! you’re welcome!

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