Saturday, January 11, 2014

Chicken Parmesan

3 lb bag frozen chicken breasts
2 eggs beaten
1/2 cup plain bread crumbs
3 Tbsp grated Parmesan cheese
2 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lb spaghetti, cooked according to package 
2 cup spaghetti sauce plus more to serve on the side
Mozzarella cheese, shredded

Approximately 16 servings

Thaw chicken breasts. Place thawed breast inside a gallon ziplock bag and using the flat side of a meat mallet , pound until about 1/4 inch thick. Remove from bag and set aside. Repeat with the remaining breasts. When finished, discard bag. 
Cut each breast into serving pieces about 3 ounces each (16 pieces or more) or just a little smaller than the palm of your hand. 
Place beaten egg into shallow bowl. Place crumbs, Parmesan, parsley, salt, and pepper is a second shallow bowl and stir to mix well. 
Spray baking sheets or shallow casseroles with cooking spray. You will need large enough pans/dishes to lay breasts in a single later. 
Dip breast pieces in egg, then bread crumb mixture and place in greased pan. Repeat with remaining pieces laying in a single layer. 
Cook at 350 for 20 minutes or until chicken is cooked through. 
 Remove from oven and too each piece with about 1 Tbsp each of sauce and mozzarella cheese. Return to oven and cook another 2-5 minutes until cheese melts. 
Serve over spaghetti with additional sauce on the side. 

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