After coming back from vacation last week, I had a rough time getting back into the rhythm of blogging. That transition from relaxation to dedicated workerbee sure is a hard one, isn’t it? That’s why there was only one recipe last week. Forgive me, there will be more recipes this week. Promise.
So let’s talk favorite comfort foods today.
There are some meals that I could eat several times a week and never grow tired of them. Among them is Chicken Parmesan, and I think Will, Paige and Shawn would agree. It’s comfort food at it’s best: tender, juicy breaded chicken with a solid, crisp crust that is neither too hard nor too mushy. Cooked with brilliant basil infused marinara sauce and topped with melty cheese that pulls apart in long strings when you eat it, it’s just mouthwatering good. For the sauce, I love homemade, but if not that then we all adore Bove’s Basil Marinara. It’s the freshest jarred sauce I’ve ever tasted.
This particular recipe for Chicken Parmesan comes together really quickly and is super simple. And the results are something that everyone in the family just devours. Heck, we even fight over the leftovers. And with a limited amount of added fats, it’s not too bad for you either.
What’s your favorite comfort food?
Quick Chicken Parmesan
2 chicken breasts
1/4 cup all purpose flour
1 large egg, lightly beaten
1/4 cup breadcrumbs
2 tablespoons extra virgin olive oil
1 1/2 cups marinara sauce
1/4 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Place one chicken breast in the middle of a long sheet of waxed paper. Fold the paper over the chicken. Using a meat mallet, pound to 1/2 inch thickness. Repeat with second breast. Cut each breast into two pieces.
Dredge the chicken in the flour, then the egg and then in the breadcrumbs. Repeat until all the chicken has been breaded. Set aside.
In a 12-inch skillet, heat the olive oil over medium heat until hot. Add the chicken breasts and cook for 3-5 minutes on each side until browned. Pour in the marinara sauce and sprinkle with cheeses. Cover and cook for 10-15 minutes, until cheeses are melted.
Serve over pasta.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Meal Plan for the Week of March 28, 2010 | Sarah’s Cucina Bella :: Family Food | March 29, 2010