Chicken Parmesan

This a recipe is a perfect example of why I need to keep a running list of the things I make. It is one of my favorite recipes, but I always forget about it when I'm making my grocery list for the week. It's really simple, yet delicious and you can make it with common ingredients you might already have in the house. I boosted the healthfulness of the meal by serving it over whole wheat pasta. Our family loved it and I think it will become our regular spaghetti.



Recipe (Serves 4-6)

Marinara Sauce
olive oil
2 cloves garlic, chopped
1 onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 t basil
salt and pepper
1 bay leaf
1 can (28 oz) crushed tomatoes

Chicken
1 lb boneless skinless chicken breasts, pounded to 1/2 inch thick
1/2 c flour
2 eggs, beaten
1 c bread crumbs (either Italian-style or plain seasoned with Italian seasoning)
1/2 c Parmigiano Reggiano

8 oz mozzarella, grated or shredded
1 lb spaghetti or pasta of choice
2 T butter
Parmigiano Reggiano

Heat 2 T olive oil saucepan over medium high heat. Add onions and garlic and saute until translucent. Add celery and carrot and season with salt and pepper. Cook until vegetable are soft, about 10 minutes. Add tomatoes, bay leaf, and basil. Bring to a simmer, reduce heat to low, and simmer about an hour. Taste and season with salt and pepper.

Meanwhile, set up a breading station for chicken: 1 dish with flour, 1 with beaten eggs, and 1 with breadcrumbs mixed with 1/4 - 1/2 c parmesan. (It is easiest to get all of the breading done before you think about cooking the chicken). Dip chicken pieces in flour, then egg, and then breadcrumbs. Heat 3-4 T olive oil in a large skillet over medium high heat. Fry chicken pieces about 4 minutes on each side
until golden brown. (Don't crowd the pan - You may have to do this in batches!)

Preheat oven to 400. Layer chicken cutlets in baking pan. Ladle marinara sauce over top and then sprinkle with mozzarella cheese and some parmesan if you wish. Bake for 15-20 minutes until cheese is bubbly.

Cook spaghetti to al dente according to package instructions. Toss with butter and some freshly grated parmesan. Serve chicken over pasta.