My brother unexpectedly called Sunday night and said he’s be nearby if we all wanted to have dinner. I’d already been out to eat over the weekend and like to limit how much we spend at restaurants, so I offered to cook.
There wasn’t a whole lot in the fridge (Monday is usually my grocery day) and especially not a lot I thought my brother would like, but I always keep a stock of chicken breasts in the freezer and noodles and sauce in the cupboard.
For the three of us, I took out two chicken breasts, defrosted and whipped up into a somewhat fancy and delicious dinner.
2 chicken breasts, defrosted
1/2 cup Italian bread crumbs
1/4 cup flour
2 tablespoons milk
1 tablespoon garlic powder
2 tablespoons parmesan cheese
1 teaspoon oregano
1/4 cup olive oil
16 oz. jar tomato sauce
Parmesan, provolone and/or mozzerella cheese
- Flatten out a chicken breast as much as possible on a cutting board. Place a clean plate on top and press down. Use a knife to cut the breast into two 1-inch thick slabs.
- Set up the breading line up. In one plate, put the flour. In another, mix the Italian seasoning, garlic, parmesan and oregano. In a bowl, whisk the egg and milk together.
- In a frying pan, heat the olive oil.
- Dunk each chicken breast first in the flour, then in the egg mix, then in the breadcrumbs. Place the breaded breast in the fry pan and cook until each side is golden and crunchy.
- In a casserole dish, pour half the sauce. Place the fried chicken breasts in the sauce.
- When all four breasts have been coated, fried, and placed in the dish, spoon the rest of the sauce on top. Top each breast with more cheese (try a mix). I topped mine with parmesan and provolone.
- Put the casserole dish in the oven and bake at 350 for about 20 to 25 minutes, or until the chicken is cooked through.
- Meanwhile, prepare the noodles according to the package’s instructions.
- Serve the chicken parmesan on a bed of noodles.
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