April 27, 2006
Alabama Chicken. Voodoo, Voodee
Easy Parmesan Chicken
4 bonless, skinless chicken breasts (pounded to half an inch thick)
1/2 cup milk
1 egg
Ritz crackers, crushed
Parmesan cheese
Mozzarella* cheese, cut into slices
Spaghetti sauce
Olive oil & butter
Music line courtesy of Sean Hayes
Instructions
1. Whisk milk and egg together.
2. Cover chicken breasts with milk/egg mixture and then dip in crushed Ritz crackers.
3. Heat olive oil and butter in skillet and cook chicken until golden brown.
4. Set semi-cooked chicken in baking dish and cover with sliced mozzarella cheese and spaghetti sauce. Top with grated parmesan cheese.
5. Bake at 350 degrees for 15-25 minutes or until sauce is bubbly. Let cool before serving.
Notes
1. Suggestion from Annie: get all the prepwork done first so you can operate like an assembly line. If you'd prefer to run around the kitchen like a mad person, feel free.
2. No meat pounder? No problem. Place chicken breast between 2 sheets of saran wrap and use 8-16 oz. can of corn/peas/beans (or in this case: chili) to pound chicken. Saran wrap also helps to make clean up a sinch, not to mention keeping them nasty germs from sneaking onto other utensils or materials.
3. *No speciality cheese(s) available? Substitute what you've got on hand. In this case it was single slices of American and Swiss cheese.
4. Give the "bread crumb" mix a kick by adding a handful of grated parmesan cheese.
5. Simple side dishes: steamed broccoli or asparagus, pasta, garlic bread.
Nutrition Information
Meat: Yes
Cheese: Yes
Calories: YES