Friday, June 11, 2010

chicken parmigiana

Very simple and so yummy! I took boneless chicken breasts, split them horizontally to make cutlets, dipped them in a beaten egg and dredged them in some bread crumbs mixed with Parmesan cheese. I pan-fried them in some olive oil in my cast iron pan, then put them on paper towels to drain. For the sauce, I used two 28-oz cans of diced tomatoes, a chopped onion, a chopped green pepper, and several cloves of chopped garlic. I sauteed it all for 10 min or so, then spread it in the bottom of a shallow baking dish, put the pieces of chicken on top, topped it with slices of mozzarella cheese, and stuck it under the broiler. While that was broiling, I cooked some linguine and drained it. When the cheese on the chicken was melted and brown, I took it out of the oven and scooped sauce and chicken onto the pasta. Ta-da! NOM!