I always like tried and true recipes. One of my favorite places to find recipes is allrecipes.com. I love to read the reviews and make some adaptations to the recipes. Chicken Parmigiana was one of those recipes. It was my turn to choose the recipe and I knew Little Chef C would be able to execute it easily. It is very simple. Only dipping the chicken in egg then breadcrumbs, pouring sauce over everything, mounding cheese on top. She didn’t think it was that much fun because she didn’t get to do any of the fun things like cutting or stirring.
Little Chef C dipped each piece of chicken into the whisked egg. She lifted it out of the egg and let the excess drip off.
She then dipped it into the bread crumbs to coat each side. She not like either of these steps because it makes her hands yucky, but I kept telling her she was almost done. That seemed to get her to finish all pieces of chicken.
Each coated piece was placed in a sprayed pan in a single layer. Canned spaghetti sauce was poured all over. Mozzarella and parmesan cheese was placed on top of each piece.
After baking in the oven and the cheese melting it turned into a delicious piece of chicken. We had some excess spaghetti sauce in the pan we spooned over some pasta. It turned out to be a great meal the Little Chefs enjoyed!
2 eggs, beaten
4 ounces dry breadcrumbs
4 skinless, boneless chicken breast halves
1 jar (16 ounce) spaghetti sauce
4 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
1. Preheat oven to 350 degrees F.
2. Pour egg into a small, shallow bowl. Place breadcrumbs in a separate shallow bowl. Dip chicken into egg, then into breadcrumbs. Place coated chicken on the prepared baking sheet and bake in the oven for 40 minutes or until no longer pink and juices run clear.
3. Pour half of the spaghetti sauce into a 8.5 x 11 inch baking dish. Place chicken over sauce and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 more minutes.