Wednesday, April 25, 2012

Chicken parmesan

I'm reasonably certain I made this up. Although it's not that original once you understand the basic concept of chicken parmesan.

Retroactive ingredient list:
12-16 cups water
1 pound uncooked pasta
2 eggs
1 cup Italian bread crumbs or 1 cup plain breadcrumbs and 1 tsp Italian seasoning
1 1/2 pounds raw chicken
3 cans (24 oz.) tomato sauce
1 tablespoon sugar
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1 teaspoon garlic power
4-8 oz. mozzarella cheese


1. Put a pot of water on to boil (for pasta).

2. If you are lucky enough to have "chicken tenders" instead of "chicken breasts", skip this step. Otherwise: Slice chicken breasts into 2-3 strips apiece. You can also pound them to make them flatter, but this is loud and messy and not actually necessary, as it turns out.

(P.S. In order to complete step 2, you will have needed to thaw out your frozen chicken. I was lucky tonight that I had chicken tenders, 'cause I definitely didn't thaw anything.)

3. Crack 2 eggs onto a shallow dish of some sort (a standard dinner plate works fine for me). Put some Italian bread crumbs (maybe 1 cup?) onto another dish. If you don't have Italian bread crumbs, use regular bread crumbs and a few good shakes of Italian seasoning.

4. Coat a piece of chicken in the raw egg, then in the bread crumbs. Place on greased cookie sheet or in a greased baking dish or any other greased oven-safe food receptacle of your choice.

Repeat Step 4 until you have 8-10 breaded chicken tenders.

5. Bake at 350 for about 25 minutes. (Probably less if your tenders are not frozen.)

6. Right after you put the chicken in the oven, add together the following items in a small saucepan:

3 cans (24 oz.) tomato sauce

1 tablespoon sugar

1 teaspoon Italian seasoning

1 teaspoon oregano

1 teaspoon basil

1 teaspoon onion powder

1 teaspoon garlic power

7. Put over low to medium heat and simmer, stirring occasionally.

8. When your water boils (you did remember to turn the burner on, right?) put in your pasta. Spaghetti is a good choice, but linguine or fettuccine or other such things also work. Cook for 8-10 minutes or according to package directions or until the noodles are a desired consistency.

9. If you did it right, your pasta should be done around the time your chicken needs to come out of the oven. Drain the pasta and take the chicken out, or take the chicken out and drain the pasta. The order of those two steps depend on your precise timing.

10. If you're feeling fancy, drizzle a little of the sauce and some mozzarella cheese onto the chicken and put it back in the oven for maybe 2 minutes. If you're feeling hungry, put it in the microwave for 30 seconds. (In a microwave-safe food receptacle, needless to say.) The idea is for the cheese to melt a little.

11. Take about 2 pieces of chicken and a nice helping of spaghetti. Put sauce on the spaghetti. Enjoy.

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