Chicken Parmesan is one of my favorite things to eat. And it's really easy to make too. This was by far the best I've ever had, and I think it was the sauce (Ragu... who'd-a thunk?).
So, to make the dish you'll need:
2 eggs, whisked
5 medium sized boneless, skinless chicken breasts (about a pound and a half)
3/4 cup of bread crumbs (Italian seasoned is good)
1/3 cup (or as much as you need to cover the bottom of a skillet) canola oil
1 1/2 cup pasta (I used bow tie which also was an excellent choice, but you can use whatever as long as it's not whole wheat, I do not condone cooking with whole wheat pasta. Ever. Thank you)
2 cups of spaghetti sauce. I used a Ragu kind that I know had garlic and onions in it, which I think made the dish, you should use whatever kind you love.
Provolone or Parmesan Cheese (technically you can use (6) slices, or ( about a cup) grated cheese)
Preheat your oven to 350°F
Start by making sure all the chicken is about the same thickness through, if you put it in a large plastic bag you can pound the heck out of it without fear of coating your kitchen in a thin layer of germs and grossness. I haven't got one of those meat pounder things... so I used a rolling pin and beat them into submission. Do whatever you think is best ;)After they are about uniform thickness dunk them in the eggs, then in the bread crumbs and set aside till they are all done.
Most recipes say you're just browning, but the idea of uncooked chicken scares me, so I think the best thing to do is cook them for about 3 or 4 minutes on each side till nice and brown, and cooked most (or all) of the way through.
Cook your pasta like regular (al dente please, its better) and warm your sauce in a sauce pan.
In a casserole dish put the pasta, then the sauce, then the chicken, then the cheese. I didn't stir the pasta in the sauce because I thought it would be more delicious if I just let it all figure it out on it's own, and like I said this was the best chicken parm I've ever had.
bake for 15 minutes or till cheese is melted and brownish but not burnt. Serve directly out of the oven, but make sure to blow on it or you'll burn your tongue. Makes 5 servings.
Enjoy
