Chicken Parmaesan

My mom used to make “quick chicken parmaesan”–it was chicken breast topped with some mozzarella cheese and tomato sauce served with angel hair pasta.   I was thinking about this the other day…there was no parmaesan.  Usually the parm is in the breading of the chicken, but since this didn’t have a breading: no parm.  Here’s a version I made, much more Americanized than an Italian version.

  • Chicken Breast
  • Bran (for the breading)
  • Parmaesan cheese (powdered- right out of the green Kraft container!)
  • Garlic, onion, and ranch seasoning… haha I guess that would be “reasoning”

Bread the chicken and add seasonings.  Then top with a tablespoon or so of the parmeasan cheese.  Bake for 20-25 minutes at 375 degrees.  Here was the result

001chink 001

Finally I served them with a side on home-made baked fries.  Just slice a potato, season however you want (I used some ranch, garlic, onion, and chili powder) and give it a light spray of and olive oil non-stick cooking spray.  Bake for 10 minutes, flip them and then bake for another 10 minutes.  Don’t under-do these, but definitely don’t over-bake them either!


A tip for the chicken:

           Baking the cheese on the chicken was good but made the cheese very dry.  I haven’t tried this yet, but it might be better to add on immediately when it comes out the oven and then microwave for a minute or two so that the cheese heats using moisture and melts.  If you try this, let me know!


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