Food Pr0n: Chicken Parmigiana
My existential crisis is still ongoing, but I thought I’d take a few minutes out from moping about and making lists to brag about the wicked-tasty (and easy) chicken parmigiana I made last night. I should have taken pictures, but I didn’t think of that until after the fact. I don’t cook very often, but this turned out really well. We picked up the makings of beef stew in the grocery store today, so I might try that some time this weekend.
2 boneless skinless chicken breasts
1 jar tomato-based pasta or marinara sauce
Mozzarella cheese to taste
Bake the chicken breasts in the oven until cooked. I cooked mine from frozen for 20 minutes at 350, flipped, and another 20. While the chicken was cooking, I pre-heated the pasta sauce on a pan on the stove to save time at the end, and set Roger to the v important task of grating the cheese. We like a lot of cheese, and I’m bad at being lactose intolerant.
I then cut the cooked chicken into pieces to it would fit in the small deep
cake tin baking tray I have, but you could totally cut out that step and use them whole. I lined the bottom of the deep cake tin baking tray with a thin layer of the heated sauce, tossed the chicken pieces in, then covered it all with the rest of the sauce and put the grated cheese on top.
Then everything went back into the oven for another 10 minutes, until the cheese was melted and everything was warm through. Once it was baking I tossed some penne pasta into a pan of boiling water to serve with the chicken, though it was mean and did not want to cook in the time limit and I had to serve it al dente. Which is fine with me. Less so with Roger, but he ate it, so I guess it was okay.
Once everything was ready, we served the chicken on a bed of penne. With using the whole jar of sauce for the chicken, there was plenty for the pasta as well.
Et voila! Tasty and easy chicken parmigiana.