Chicken Parmesan is another of those great quick-and-easy weeknight dinners. I keep chicken breasts - individually wrapped - in my freezer and I make double-sized batches of Marinara Sauce that I freeze in plastic bags in one-cup portions. So I can come home, quickly thaw a pair of breasts and the sauce in hot water in 30 minutes* and eat 15 minutes after that.
This version is boldly but simply flavored. Each element from chicken to cheese to sauce works in harmony. An Oregon Pinot Grigio would be a perfect wine. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 chicken breasts; pounded to 1/2-inch thick
- 1 Tbsp. olive oil
- Salt and pepper to taste
- 1/2 tsp. dried thyme
- 1 egg
- 4 Tbsp. all-purpose flour
- 1/4 cup grated parmesan cheese
- Marinara Sauce*
Preparation:
1. Whisk egg in a small pie plate. In a second pie plate combine 2 tablespoons of flour with parmesan.
2. Place flattened breasts on a sheet of wax paper, season with salt, pepper and dried thyme and pat to adhere seasonings to breasts.
3. Dust breasts with plain flour, shaking off excess.
4. Dip each breast in egg, coating thoroughly, then dredge in flour/parmesan mixture, coating thoroughly.
5. Heat oil in a large skillet over medium-high heat.
6. Cook breasts for about 4 minutes per side until lightly browned.
7. Serve, topped with warm Marinara Sauce (recipe here…).
This version is boldly but simply flavored. Each element from chicken to cheese to sauce works in harmony. An Oregon Pinot Grigio would be a perfect wine.
*Note: Although thawing in warm water is generally a very bad idea, in this case the breasts and sauce should thaw in 30 minutes and as long as they're cooked immediately to a safe temperature are completely safe.
