HAPPY NEW YEAR!!!!! Who is ready to start the year off right with some LOW FAT cooking? Just kidding …hehe…You know me better than that 🙂 Our last meal of 2013 was a family favorite, Chicken Parmesan! To be honest, I have made Chicken Parmesan about 20 different ways, and never one time had a recipe for it that I didn’t LOVE, but this is our favorite recipe now and it is DE-LICIOUS!

Chicken Parmigiana

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Ingredients

3 Chicken Breast, halved through the middle into 6 thin cutlets to allow for more even cooking time and a better breading/chicken ratio.
2 TBSP unsalted butter
3 cloves of garlic, finely chopped and smashed with 1/2 tsp Kosher salt to make a paste
2 Eggs
2 TBSP Heavy Cream or whole milk
1 cup Italian Bread Crumbs
1/2 cup Kraft Parmesan Cheese
Vegetable oil for frying
Marinara Sauce (Recipe below or your favorite store brand!)
Mozzerella, sliced
Shredded Parmesan
Parsley for garnish

Instructions

Trim and halve Chicken Breast through the middle, making 6 Chicken Cutlets. This is to allow for more even cooking time and a better breading/chicken ratio. (Because lets be honest, the crispy breading is the best part) Melt butter in a small sauce pan over medium heat. Add the minced garlic and saute for 1 minute, stirring constantly. Scrape butter/garlic mixture into a small casserole dish. Allow to cool for about 2 minutes, so it doesn't scramble the eggs. After cooling, add the Heavy Cream and Eggs to the butter mixture. Whisk and set aside. In a second small casserole dish, add the Bread Crumbs and Kraft Parmesan Cheese. Stir to combine. Next, dip the chicken cutlets into the Butter/Egg/Cream wash then coat them in the Breadcrumb mixture.

Coat the bottom of a large frying pan with about 1/4 inch Vegetable oil over medium/high heat. After oil is hot, add the chicken breast and brown on each side. After you have browned them, let them drain on a paper towel for a couple of minutes. Put a small layer of your marinara sauce on the bottom of a 13x9 pan and then top with the chicken breasts. Top each Chicken Breast with a little bit of Marinara in the middle, then a slice of Mozzarella cheese and a sprinkle of Shredded Parmesan cheese. (Save half of the marinara to toss with your noodles!) Bake at 350 degrees for 30 minutes or until bubbly and the cheese is melted. I usually broil the top for 1 minute because I like the cheese to brown just a little bit, but you have to watch it CLOSELY! Top with fresh parsley & serve with spaghetti and remaining marinara

https://auntbeesrecipes.com/2014/01/chicken-parmigiana.html

Marinara Sauce

Ingredients

2 TBSP olive oil

2 small Vidalia Onions, finely chopped

5 cloves of Garlic, minced

2 (28oz) cans Crushed Tomatoes

1 (6oz) can Tomato Paste

3/4 cup water

1 Bay Leaf

1 TBSP dried Parsley

1 fresh Poblano Pepper, seeded and very finely chopped

1 tsp white sugar

1/2 tsp Salt

1/4 tsp Black Pepper

Directions

Heat olive oil in a large sauce pan over medium heat. Add onions and cook until soft, stirring every minute for about 5 minutes. Add garlic and cook for another minute, stirring constantly. Add Crushed Tomatoes, Tomato Paste, Cup of water, Bay leaf, Parsley, Poblano pepper, sugar, salt and black pepper. Reduce heat and simmer for an hour, stirring occasionally. After the hour is over, put the lid on and allow it to rest on the stove for 2 hours to give the flavors a chance to meld together. Recheck the seasonings.

Check out these 20+ family favorite chicken recipes here!