Chicken Parmesan
The first time I really had Chicken Parmesan was at Disney World at Tony's Town Square. It was really good but really heavy for park food. Well I have yet to try and make it at home. One day I was watching the Food Network at lunch, and The Pioneer Woman made a semi-quick version that I decided to try. Of course, she is able to make it in 16 minutes. I am certain it took me longer. But I don't remember it taking a super long time. I just generally hate frying things because it makes a mess and seems to take longer than planned. Plus I had to get chicken because I didn't buy the recommended chicken tenders. It was really good, however, and I would make it again for sure. It doesn't freeze well though. That is the only downfall.
Ingredients
- 24 ounce jar of pasta sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup panic breadcrumbs
- 1/2 cup grated parmesan
- 1/4 cup fresh parsley
- salt and pepper
- 2 egg whites, beaten
- 1 - 1 1/2 pounds of chicken tenders (I used chicken breasts and cut into tenders)
- 12 ounces of angel hair pasta
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella
Instructions
1. Bring water to boil for noodles
2. Combine pasta sauce and balsamic vinegar in a small pan and bring to a boil; Reduce heat and simmer for around 5 minutes
3. In a bowl, combine breadcrumbs, half of the parmesan, half of the parsley, salt and pepper.
4. In another bowl, add the egg whites
5. Heat oil in a large skillet over medium-high heat
6. Add pasta to boiling water and cook until done
7. While pasta is cooking, coat chicken in egg whites, then breadcrumb mixture
8. Add chicken to hot oil and cook around 3 minutes per side, until done
9. Pour tomato sauce over chicken, scatter mozzarella and remaining parmesan over sauce and cook until cheese melts some [you can place in oven and broil for a few minutes in an oven-safe skillet, but I don't have one!]
10. Drain pasta; Serve with chicken and top with remaining parsley
