Grab some boneless, skinless chicken breast and put them in a large plastic bag.
Now pound the heck out of them with your skillet or rolling pin until they are nice and flat.
Crack two eggs in a dish…
Now in a separate dish mix together some flour, salt, pepper, and a nice big handful of parmesan cheese.
You could add bread crumbs to this mixture if you want, but I like to keep them out. The result is a lighter, crispy chicken breast vs. a heavily breaded one.
Totally your call.
Dip your flattened chicken breast into your egg…
Now dredge it in your parmesan flour.
Heat up a well loved pan, throw in a little olive oil and a touch of butter.
Over medium heat brown your chicken on both sides.
Don’t worry too much about cooking your chicken through on this step. We’ll take care of that in just a bit.
After you have browned all of your chicken add one more table spoon of butter to your pan and saute one diced onion.
After a few minutes throw in a couple cloves of minced garlic.
I know I say this every time, but PLEASE do not burn your garlic! Sauteing garlic only takes about 30 seconds and once it’s burnt there’s no fixing it. So don’t walk away from that pan!
This concludes my PSA on cooking with garlic.
Mmmmm, red wine.
Add about a cup of it to your pan…
Now throw in a can of diced tomatoes…
And one can of tomato sauce.
Season your sauce with some salt and pepper.
Let this simmer for about 15 minutes.
Take your sauce off the heat and stir in a handfull of fresh chopped basil.
As simple as this sauce is, it’s kinda sorta a big deal.
A big yummy deal.
Now pour this sauce into a casserole dish…
And place your chicken on top.
Add a bit more parmesan on your chicken and pop this whole thing into a 400 degree oven for about 20 minutes or until everything is bubbling.
Boil up a nice pot of pasta, pour yourself a glass of wine, find a reason to celebrate, and dive into this chicken parmesan with the ones you love.
- 4 boneless skinless chicken breast
- 2 eggs
- parmesan cheese
- 1 onion diced
- 2 cloves of garlic minced
- 1 can of diced tomatoes
- 1 can of tomato sauce
- handful of chopped basil
- salt and pepper to taste
- olive oil