Thursday, September 6, 2012

Parmesan Crusted Chicken Marinara

This is kind of a take on Chicken Parm...but its so easy and so restaurant quality delicious, its almost criminal NOT to post the recipe and share.

As my camera is packed away awaiting my induction on Saturday, I couldn't get a picture of it, which is a real shame, because it really does look like something you'd get at a restaurant and just looking at it definitely made me and hubby drool!

Here's what you need (this makes 4 fairly decent sized portions- if you have big eaters in the house, you may want to double it...)

2 large boneless skinless chicken breasts butterflied in half
1/4 c mayonnaise (NOT miracle whip, it will be too sweet.)
1/4 c parmesan cheese
1/4 c plain bread crumbs
1/2 TBS onion powder
1 TBS garlic powder
1/2 TBS garlic salt, plus more for sprinkling later
1 TBS dried parsley flakes
1 jar your favorite spaghetti sauce (I used my homemade freezer sauce that we love, it was a quart of sauce)
linguini/spaghetti noodles (whatever floats your boat.)

Heat your oven to 425 degrees. Place the butterflied chicken breasts on a greased cookie sheet or other type flat baking pan (I used my pizza pan because it was handy and a squirt of Pam)  In a small bowl mix the mayo and parmesan cheese. Spread this mixture over the top of the chicken breasts, coating them generously. Once that bowl is empty, you can go ahead and use it to mix the bread crumbs and the spices, then sprinkle them generously over the chicken.  Sprinkle with one finishing touch of garlic salt.  Bake for 15-20 minutes. The crust will get golden and then chicken should be cooked through.  (See what I mean could also just use Seasoned Italian Breadcrumbs instead of making the breadcrumb mixture if you want to make it even easier. I didn't have Italian Breadcrumbs on hand, so I improvised...but I'm so glad I did...)

Boil your pasta and heat your sauce while the chicken is baking.

To plate, put a bed of pasta down, layer with sauce and then place the chicken on top....

DEVOUR and contemplate seconds... or thirds, or fourths(because its that good...)

SO easy, SO'll never want to go to the trouble to make traditional Chicken Parm ever again.

Bon Appetit Darlings!

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