Kate's Cuisine

Aug 14 2009

Chicken Parmigiana

Chicken Parm

4 skinless, boneless chicken breasts  $13.20
1/2 package uncooked spaghetti $0.99
1 1/2 cups bread crumbs $0.63
2 eggs $0.34
1 1/2 cups flour $0.33
2 cups mozzarella cheese, shredded $2.50
1 can spaghetti sauce $2.49

Total Cost    $20.48

1.) Preheat the oven to 350 degrees F. Then line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2.) Fill up a large spaghetti or soup pot with water and set it to high on your burner so that it can come to a rolling boil.

3.) In a small or medium saucepan (depending on how much you have), empty the spaghetti sauce and turn the burner heat to medium-low. This step is really just warming the spaghetti for when it’s time to coat the spaghetti with it.

4.) Line up 3 bowls on the countertop. In the first, place the flour.  In the second, crack the eggs and whisk them with a fork.  In the third, place the bread crumbs.

5.) Place one sheet of plastic wrap down on the counter. Place one chicken breast on the plastic and place another piece of plastic over the chicken. Using your fist, pound the chicken until it’s flattened a bit. How much it flattens doesn’t really matter, as long as it’s to your liking. And if your breasts aren’t very thick, you might be able to skip this part.

6.) Dredge a chicken breast first through the flour mixture. Pick up the breast and gently shake to remove any excess flour. Then place it directly into the bowl of egg and turn so that the entire breast is evenly coated. Lastly, dredge the chicken through the bread crumbs so that again, the breast is evenly coated. Do with each remaining chicken breast. As you’re finished breading each chicken breast, place it on the prepared baking sheet. Once all the chicken breasts are breaded and on the baking sheet, you can put it in the oven.

7.) If your water has come to a rolling boil, place the spaghetti in and cook according to package directions. If your water’s not quite there yet, keep an eye on it. You can add the spaghetti anytime.

8.) After about 20 minutes, you can check on your chicken to see if it’s finished cooking. You can do this by testing it with your finger for firmness or by cutting a small slit in one. If the chicken is no longer pink and the juices run clear, the chicken is finished!

9.) Once the chicken has finished cooking, take it out of the oven and spoon a ladleful of spaghetti sauce over each breast. (If you’re like me and love your chicken saucy, you can certainly add more!) Once each breast has sauce on it, give each breast a good heaping of cheese. Then place the baking sheet back in the oven just until the cheese melts. This won’t take very long so you don’t need to worry about drying out your chicken.

10.) When the chicken is finished in the oven, drain the spaghetti and toss it with the remaining sauce. You can also sprinkle any remaining cheese in (if you have any left!) and give it a good stir. Spoon the spaghetti onto plates with the chicken breast on top.

11.) Serve and enjoy!

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