I'm currently in the midst of finals, so my level of functioning is pretty low right now. I've got that glazed look in my eyes, and I know it's a good day if I've brushed my hair. This all means that it's a good time for some comfort food. I picked up a spaghetti squash from the store last week with no solid plans of what I might do with it; it just interested me. When I saw I had some chicken breasts in the freezer, I had the idea that I could serve the spaghetti squash as a side for chicken parmesan. Whenever I have chicken parmesan, I don't like having pasta as the side. It's just a little to carb-y for my taste. And in the middle of winter, salads don't have the same appeal that they do when it's 90-degrees outside.
So I put the spaghetti squash in the oven whole for an hour at 375-degrees and then cut it in half, scooped out the seeds, and shredded it with a fork. Joe is such a good sport and didn't even look at me sideways when I told him what we were having. He ended up liking it too.
This is a very basic, simple recipe for chicken parmesan. It's definitely not the best in the world, but it does the trick.
Baked Chicken Parmesan
- 4 boneless chicken breasts, pounded to 1/2 inch thickness (I put mine between wax paper and bang the hell out of 'em with a rolling pin.)
- 1 egg
- 1/2 cup milk
- seasoned bread crumbs (Make your own or use the ones out of a can. I don't care!)
- 2 to 3 tablespoons olive oil
- 8 slices mozzarella cheese, or more (I usually use shredded cheese because that's what I have in the house usually.)
- 1 jar (16 oz) spaghetti sauce (A basic marinara works best. If you have homemade, that's preferable.)
- Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.