My husband ordered Chicken Parmesan at Olive Garden one time and it was the first time I’d ever tasted it. It was amazing. When I looked at recipes for it I thought it seemed complicated. So one night trying to think of dinner and clean out the pantry at the same time I gave this a shot. Now its a family favorite! Give it a try and let me know what you think!
Chicken breast, cut up into tenders, across the grain
2 TBSP milk
1 cup bread crumbs (italian flavor or add parsley, garlic pwd, basil to plain breadcrumbs)
2 TBSP parmesan cheese (the shaker kind)
1 can diced (or crushed) tomatoes, drained
1 small can tomato paste
1 TBSP parsley
2 tsp basil
2 cloves garlic, minced or pressed (give or take a little depending on your taste)
salt & pepper
Preheat oven to 375. Line a cookie sheet with foil, spray or rub it down with oil. Makes for easy cleanup!
Beat egg and add milk. Dip Chicken pieces into egg wash. Next dip into breadcrumbs. Spread out on the cookie sheet.
Bake for approx 15 minutes, flip and bake approx 10 minutes more. Timing will depend on the thickness of the chicken. Breading will be golden and beginning to get crunchy.
Meanwhile, dump all the ‘sauce’ ingredients into a food processor or blender for diced or straight into the saucepan for crushed and just stir it all together. Bring to a light simmer.
Pour the sauce over the chicken pieces and top with a little more parm or some mozzerella.
Serve with pesto (I buy the dry packet sold in the gravy section because its pretty cheap. A deli pesto – probably be even better.) over al dente pasta. Angel hair or linguini is ideal.