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Breaded Chicken Breasts/Chicken Parmigiana
With all of this delicious chicken we now have, I HAD to make Chicken Parmigiana. I love, love, love, love, love Chicken Parmigiana. Almost as much as I love Fettuccine Alfredo with Cajun Chicken. And that’s a lot.
Breading chicken at home is simple. It took me about five minutes to prepare the chicken for the oven. After the chicken is baked, it can be frozen for a fast, easy future meal.
Breaded Chicken Breasts (Baked!)
2 chicken breasts with the tenders removed
1 c bread crumbs
1 t garlic powder
1 t italian seasoning
2 T grated parmesan cheese
¼ t salt
1 t water
2 T oil
Pre-heat oven to 350°. Combine the bread crumbs, garlic powder, italian seasoning, parmesan cheese, and salt in a medium-sized shallow bowl. (Note: If you have shredded parmesan cheese but not grated, simply whirl the cheese in a blender until it is powdered.) Combine the egg and water in a shallow bowl. Oil a cookie sheet with the two tablespoons of oil.
Place both chicken breasts in a gallon sized bag and seal. With the smooth side of a meat mallet, pound the breasts until the thickest part is as thin as the thinnest.
You could do this without the bag, but I find that the bag keeps the mess down. Cut the breasts in half; trim off fat. Dip each piece of chicken in the bread crumb mixture, coating both sides the chicken breasts well. Place on the cookie sheet.
Carefully dip both sides of each breast into the egg mixture then the bread crumb mixture, then place the chicken back onto the cookie sheet. Bake for 10 minutes then flip the breasts over. Continue baking for 10-15 minutes or until the chicken is no longer pink and the juices run clear. Enjoy!
To re-heat frozen breasts, place the frozen chicken on a lightly greased cookie sheet. Bake at 350° until they begin to sizzle, approximately 15 minutes.
This chicken would be great for sandwiches or salads, not just spaghetti. Bella likes hers with ranch, ketchup, or barbecue “dip.”