Lately I’ve been seeing a ton of crock pot recipes for Chicken Parmesan. It all sounded okay and it looked like an easy clean up so I figured I’d give it a go. The results weren’t bad but I also was not overly impressed. You just can not beat the tried and true Chicken Parmesan. I love the crunch you get when you make it the
right classic way.
You know the saying you eat with your eyes first? If it looks good, it’ll taste that much better. That saying goes for portion size too. Instead of using one chicken breast per person, I butterfly cut the chicken breast down the center and it looks just as big as getting a whole chicken breast. One chicken breast is a ton of meat for one person and no one will ever know if you use this trick.
- 1 egg
- 1 cup bread crumbs, panko bread crumbs are my favorite
- 1/2 cup Parmesan cheese
- 3 chicken breasts, butterfly cut. Or you can use 6 chicken breasts if you want the whole thing.
- 2 tbsp vegetable oil
- 1 12 oz jar pasta sauce
- Beat egg in a shallow dish
- In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. A pie tin works great for this.
- Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. Cover the chicken breast well with the bread crumb mixture.
- In a large skillet, heat oil over medium high heat.
- Add coated chicken and saute for about 6 to 8 minutes each side, or until a meat thermometer reads 160 degrees in the thickest part of the meat.
- Turn heat to low and drizzle the pasta sauce over the chicken and cover with cheese. Let simmer until the cheese melts.
- Serve over pasta.