Tuesday, December 22, 2009

Chicken Parmesan & Angel Hair


This meal is fast-becoming one of our favorite dinners around here and it isn't too difficult either.


Ingredients:

Olive oil
4-5 chicken breasts cut in pieces or 12-ish chicken tenders
1 stick butter, melted
1 cup Italian style bread crumbs (or use regular crumbs with some Italian spices added in)
3/4 cup parmesan cheese (the grated kind-not the powder)
2 cups marinara sauce (any brand will do. I use the cheap Hunts canned 4-cheese version)
2 cups shredded mozarella (the kind shaped like a ball seems to taste more fresh & melt better)

Directions:

Heat a non-stick frying pan over medium heat. In a small bowl, melt butter. In a separate small bowl combine the bread crumbs and parmesan. Dip & slather chicken piece in butter and then directly into bread crumb mixture. Pat crumbs/cheese onto chicken to get a nice solid coating. Heat olive oil in the pan and brown each chicken piece on each side and place into a greased baking dish. Add olive oil as needed while browning. Pour marinara over the chicken pieces and then top with mozarella cheese. Cover & bake at 375 degrees for 35-45 minutes. We serve this over angel hair pasta with salad. Yum-o!

4 comments:

Tawnie said...

This sounds so yummy. Can't wait to give it a try. But I've never bought fresh mozarella.

Kristi said...

Mmmm. I am hungry right now and this would sure hit the spot. When we get home I am putting this on my menu.

Scott / Lori said...

I am excited to try this new dish. It sounds easier than I would have expected. And looks delicious!!! YUM.

Tawnie said...

I made this tonight and it was AMAZING!! I've never browned my chicken before baking even when it's coated. My husband and I and our 5 children all liked this.
I made it with Suzy's creamed corn posted on November 19....a few posts down. That was amazing as well. My daughter kept saying this was the best corn she has ever had. We topped off the meal with garlic spread broiled on rolls and this meal was DELICIOUS. Thanks for sharing. It's a keeper.