Chicken Parmesan, a Pantry Go-To Classic
From Jane Maynard, created after hearing Patti describe making chicken parm over the phone years ago
Recipe type: Main Dish
  • 1 pound chicken tenders (if you use boneless, skinless breasts, be sure to pound them flat)
  • 1 cup plain bread crumbs
  • ½ cup fresh shredded parmesan
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 2 eggs
  • slices of fresh mozzarella
  1. Preheat oven to 350 degree F.
  2. Whisk the eggs in a soup/cereal bowl. In another cereal/soup bowl, mix together the bread crumbs, parmesan cheese, salt, pepper, paprika, oregano and basil. Dip each raw chicken tender in the egg to coat, then place in bread crumbs and coat well. Place on lined cookie sheet.
  3. Cook for about 15 minutes, until they are JUST cooked through. Top with mozzarella cheese sliced and cook until cheese is melted, about 2-3 more minutes.
Note: I usually start cooking the sauce before I start prepping the chicken, so it can simmer while I make the pasta and chicken.
Recipe by This Week for Dinner at