Chicken parmesan for Bottomless Pit’s 100th post!

Happy 2011

and

Happy 2012

Even if you had more unfortunate situations in 2011 than you would have liked..it’s the past, move on, and be happy that you survived. Cheers to that!

Take what you learned and welcome yourself to the year of 2012. Do all that you can with all that you have. Be peaceful and be thankful. Love. Laugh. Believe in possibilities. What else do you need? Nothing really.

Cheers to a great year ahead!!

We’re starting the year with chicken parmesan and coincidentally it is also Bottomless Pit’s 100th blog post! Thank you for your ongoing support and I’m thankful that my passion for cooking has not yet passed, that my dedication to this blog has not yet stopped, and that my love for food photography has not yet faded.

Thank you to my family for being taste testers and devouring every single meal, bad or good :P

Thank you to my sous chef Boris for being helpful, willing to learn, and also one of the above mentioned guinea pigs :)

Chicken parmesan

2 large skinless, boneless chicken breasts, thinly sliced and pounded (tenderized)
1 egg, beaten
1/4 cup milk
1 cup bread crumbs
2 cups tomato sauce
1/3 cup water
1 cup shredded mozzarella cheese

Makes 5 servings

Stir the beaten egg and milk together. Dredge each slice of chicken breast in the egg and then generously cover with bread crumbs. Repeat with all the chicken. Since I used Italian seasoned bread crumbs, I didn’t add any salt or pepper. If you are using plain crumbs, feel free to add seasonings and spices.

Mix together the tomato sauce and water. Foil line a baking pan and pour enough tomato sauce to cover the entire bottom of the pan. Set aside.

Heat a teaspoon of olive oil on medium heat in a skillet. Cook the breaded chicken on each side for 30 seconds to make the bread crumbs golden brown. Layer them in the baking pan and pour the remaining tomato sauce to cover the tops of the chicken.  

Bake in a 350F oven for 20 minutes. Take it out to evenly sprinkle the shredded mozzarella and bake for an additional 2 minutes.

This chicken parmesan was made very well :D Not dry, not overcooked, plenty of sauce, and plenty of cheese! It went great with the veggie pasta that I made and garlic bread (store bought).

I love my Italian meals!!!

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