Frugal Food: Easy Chicken Parmigiana

We buy 6 or 7 packs of boneless, skinless chicken breasts when they go on sale for $1.99/lb.  After scouring the web for ideas, I got creative with one pack and came up with a super easy and quick chicken parmigiana.  What I like about my recipe is how flexible it is and how much less salt I used than most recipes.

Ingredients:

1 package of boneless, skinless chicken breasts from 2 – 4 lbs.
salt and pepper
1/2 cup flour
2 eggs, beaten
1 cup breadcrumbs (I like Italian breadcrumbs)
1 cup of your favorite spaghetti or marinara sauce
6 – 8 oz of shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup – 1 cup of oil for frying

1.  Trim excess fat from chicken breast, place between 2 pieces of plastic wrap, and pound to uniform thickness of about 1/2 inch.  Tip – Sprinkle water on both pieces of plastic wrap to make the chicken slide easier as it stretches out.  Use a rolling pin, cast iron skillet, heavy can, or even an old glass coke bottle to pound the chicken.  The chicken on the left has been pounded.

Pound Chicken

2. Liberally season the chicken breasts with salt and pepper on both sides.

salt and pepper the chicken

3. Dredge in flour and tap off excess.

4. Dip chicken in the beaten egg mixture to coat both sides and immediately press into the breadcrumbs.

5. Cover the chicken thoroughly in the breadcrumbs and set aside.

6. Heat up 1/4 cup of oil in frying pan over medium high heat per each batch of chicken that you will brown.  When oil is almost smoking, fry chicken breasts until golden brown – about 2 minutes per side.

7. Spread about 1/4 cup of sauce on each breast.  You can use more or less, depending on your tastes.

8. Sprinkle mozzarella and parmesan evenly over the chicken breast and bake in the oven for 5 – 7 minutes or until the internal temperature of the chicken is 160 degrees. 

9) When the chicken is done, turn the broiler on for a couple minutes to brown the cheese if you desire.  Watch the chicken carefully as the cheese browns quickly.

Serve with your favorite pasta and a nice side salad.  I used penne tossed with melted butter and parsley with a bag salad and fresh grape tomatoes.  From start to finish this takes me less than 45 minutes and that includes preparing the two sides as well.  And the best part – Oliver loves it!

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One Response to Frugal Food: Easy Chicken Parmigiana

  1. Jessica Assaf says:

    Yumm….now I’m hungry!!

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