Friday, December 12, 2008

Baked Chicken Parmesan with Spaghetti Squash Marinara

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.


Carrie said...

I love chicken parmesan!

That Girl said...

I love that you're using spaghetti squash like real spaghetti!

Joelen said...

Mmm - great and healthy idea to use spaghetti squash as a side!

Mary Ellen said...

I have never had spaghetti squash but I'd love to try it like this!