Hunker Down Chicken Parm!

HUNKER DOWN CHICKEN PARM

We hope during these crazy times people are staying in and staying safe! In between the cleaning, laundry, working from home we are finding cooking to be the best escape! I am currently 24 weeks pregnant, making me crave everything and anything. Tyler has been such a champ and literally making my pregnancy hunger dreams come true!

This Chicken Parm recipe was the perfect Friday night meal after our first full week of working from home. We wanted comfort but nothing too complicated! Keeping staying in and keep on cooking! We will make sure to share as much as we can!

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NEED:

  • 1/2 cup Flour

  • 1/2 cup Seasoned Panko

  • 2 Eggs

  • Salt & Pepper

  • 4 Thinly Cut Chicken Breast

  • Oil (we used peanut oil)

  • Pasta (we used our favorite BUCATINI)

  • RAO’s Tomato Basil Sauce

  • 4 slices Provolone

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TO DO:

Start with three containers -

1st - Container salt & pepper and flour

2nd - Eggs lightly beaten

3rd - breadcrumbs (season, if not using seasoned).

Bread chicken - flour, egg and bread crumb making sure breast are evenly coated.

Heat oil in large pan, pan should be fully covered with oil but not even to completley cover chicken. Place chicken in oil cooking 5 min on each side. Keeping a close eye on the color. While chicken is cooking boil salted water for pasta.

Cook pasta to your liking, drain and drizzle olive oil to prevent sticking.

To assemble, place pasta in oven friendly dish, spoon as much sauce on pasta, place cooked chicken breast on top, cover with sauce and provolone. Broil until cheese is melted and ENJOY!

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Reiko Sugai-Fernandez