I have fond memories of enjoying regular home cooked meals during my childhood (thanks, Mom!). Life seemed a little slower then and certainly more home-centered. But that doesn’t mean home cooked meals should be a thing of the past. I will not surrender to statistics that tell me the average American adult buys a meal or snack from a restaurant 5.8 times a week, and more than 30 percent of children eat fast food on any given day.
I have found that the key to preparing home cooked meals for my own family is having the ingredients ‘on hand’. This requires a little planning or, as in this recipe, having some regular staples in my fridge and pantry (egg, flour, cheese, pasta sauce). You can quite easily get this meal on the table in about 40 minutes. I hope your family will enjoy this home cooked meal!
Chicken Parmesan (serves 4)
Four, 6 to 8-ounces each skinless, boneless chicken breasts
2 eggs, lightly beaten
3/4 cup breadcrumbs, Italian Seasoned
1/4 cup grated parmesan cheese (preferably Parmesan-Reggiano)
1 cup jarred tomato pasta sauce
3/4 cup shredded mozzarella cheese, or 6 slices of fresh mozzarella
Preheat oven to 450 degrees. Prepare 9x13 baking dish with cooking spray, set aside.
Collect 2 shallow dishes. In first, gently beat 2 fresh eggs. In the second, combine breadcrumbs and parmesan cheese.
Coat chicken pieces one at a time by first dipping into eggs and then dredging in breadcrumb/cheese mixture. Place coated chicken into baking dish. Use cooking spray for a light coat.
Place chicken in oven fro 25 minutes. Top each breast with 1/4 cup sauce and 3 tablespoons mozzarella (or 1 slice fresh mozzarella). Bake at least 5 minutes more until cheese is melted and final temperature of chicken is 165 degrees.
Serve with a side of pasta that you made while the chicken was baking in the oven. Round out the meal with a simple green or cucumber salad. Enjoy!
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