Cuttin' up with Angela

Sorry it’s been so long, back surgery along with post-Thanksgiving lack of imagination has kept me down.  But, I’m back and feeling better each day so get ready for some fresh recipes.  I seem to always have an excuse to cook comfort food, right now I’ll use the cold weather as my excuse.

This Chicken Parmesan is a little different, I used fresh mozzarella instead of parmesan.  Trust me here, it is delicious.  Brown the chicken dredged in an eggwash with bread crumbs before finishing it in the oven.  The end result is tender and moist chicken with fresh mozzarella melted on top served over very comforting linguine.

4 boneless chicken breasts (pounded to about 1/2 to 1/4 inch)

2 eggs beaten

Plate full of Italian Bread Crumbs

1 jar spaghetti sauce (I used Four Cheese Classico, so possibly there is some parmesan in there somewhere)

1-2 balls fresh mozzarella sliced

Salt, Pepper, Garlic Powder

Preheat oven 425.

Pound the chicken with a mallet, (works very well if you put them in a ziplock to avoid any nasty, flying raw chicken) just so it’s nice and even.

Dredge the chicken in the egg and transfer to bread crumb plate.  Before you flip it, season the chicken with the salt, pepper and garlic powder.  Once the chicken is coated, saute in a little olive oil until browned on both sides.

In a 9X13 casserole dish, or a deep pie dish, cover the bottom with about half the sauce.  Place the browned chicken on top of the sauce and spoon some sauce over top of the chicken.  Leave some of the chicken showing and pour the remaining sauce around the edges of the chicken.

Transfer the dish to the oven for about 15 minutes or until the chicken is cooked through.  Near the end place the cheese slices on top and cook just until they start to brown.  I actually turned it to broil at the end.  If you do, don’t walk away!

Enjoy!  Embrace comfortlishiousness!