Easy Chicken Parmesan Recipe

1 pound chicken parts

3 tablespoons olive oil

2 tablespoons butter

? teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

? teaspoon Italian seasoning

3/4 -1 cup freshly grated parmesan

1 16-18 oz jar of traditional tomato based pasta sauce

Preheat oven to 350 degrees. Heat olive oil on medium heat in a large skillet while rinsing the chicken in cold water and patting dry with paper towel. Season the chicken on both sides with salt, pepper, garlic powder, and Italian seasoning.

Place butter in skillet, allow it to melt. Add chicken to skillet skin side down, brown for 4-6 minutes on each side until golden brown. Drain oil and butter off of the chicken. Place in an 8 by 8 baking dish cover with half the jar of pasta sauce and half the desired amount of cheese. Place in oven bake for 25 minutes.

Remove from oven stir sauce and turn chicken, add remaining sauce and cheese. Bake another 10-20minutes. Serve with a large salad or plenty of steam broccoli or green beans and rice.

By Jennifer Burss,

How to Make Chicken Parmesan with Fresh Pomodoro Sauce

PREPARATION TIME: 10-25 minutes

COOKING TIME:20-30 minutes (stovetop), 30 minutes (oven)

SERVES: 4-6

INGREDIENTS:

2 pounds of boneless, skinless chicken breast (use thin or "scallopini" style if possible)

1 bunch of fresh curly parsley

2-3 leaves fresh basil

2-3 leaves fresh oregano

6 cloves of fresh garlic

1 medium to large sweet onion

3-4 pounds of tomatoes (roma or plum preferably)

6 Tablespoons of olive oil

2 Tablespoons balsamic vinegar

2 teaspoons pepper

1 teaspoon salt

1 can breadcrumbs (or about three cups of hand-grated crumbs)

1 cup grated parmesan cheese

2 eggs

1 bag shredded mozzarella cheese (or 1 pound of fresh mozzarella)

1 pound angel hair pasta

INSTRUCTIONS:

1. Peel and dice tomatoes. Combine with vinegar, salt, and pepper. Refrigerate in a plastic bowl while completing next steps.

2. Heat 2 Tablespoons of olive oil on medium heat in a non-stick skillet.

3. Finely mince onion and garlic. Combine with chopped basil, parsley, and oregano. Sautee in olive oil. After 10 minutes, add in tomato mixture. Increase heat to medium-high. Cover. Cook for 15-20 minutes, stirring frequently.

4. Combine 1/2 cup parmesan cheese with breadcrumbs. You can also add additional salt, pepper, or dried spices if you prefer. Reserve in separate bowl.

5. Beat two eggs. Reserve in a separate bowl.

6. Pound chicken into thin, flat strips. If you purchase chicken made for scallopini, you will not need to complete this step.

7. Heat a second skillet with 4 Tablespoons of olive oil. Medium heat should work best.

8. Preheat oven to 350 degrees.

9. Dip chicken into egg. Roll into bowl of breadcrumbs. Cover both sides thoroughly.

10. Brown chicken in skillet. Do not overcook--cook 2-3 minutes per side until breadcrumbs are lightly browned.

11. Take about 1-2 cups of the pomodoro sauce. Spread thinly on the bottom of a casserole dish or roasting pan. Place the browned chicken cutlets in the pan. Sprinkle with remaining parmesan cheese.

12. Bake for 20 minutes.

13. Boil water and add one pound of angel hair pasta.

14. After 20 minutes, remove chicken from oven. Flip it. Sprinkle a few tablespoons of sauce on each piece. Sprinkle mozzarella cheese on top. Return to oven for 10 more minutes of baking.

15. Serve fresh pomodoro sauce over angel hair pasta. Top with a chicken cutlet.

Serve with fresh salad and/or bread. Goes well with a light merlot or pinot grigio.

By Kelli Michael