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
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!