Chicken Parm is a super simple and really delicious meal. If you’ve already made your sauce, you’re halfway there! Many times I have a ton of sauce left over and I always freeze it. Then I can keep it for long periods of time and not over-sauce my husband. He’s not a huge fan of pasta so I have to figure out ways to switch it up and pace myself because I could totally eat sauce and pasta every day. This week, I chose to make chicken parm with my leftover sauce. I have never made it for my husband so I knew he would love it and enjoy not having the same old thing. My best friend was more than willing to join us for this dinner, thankfully she shares my love of food, unlike my husband, so we can bond over calories. She’s great because she always helps me cook and clean and it’s definitely always nice to have some company in the kitchen. Back to the chicken, I also enjoy having Veal Parmesan, which can be easily switched out in this recipe. There are very few steps and regardless which way you go the end result is fantastic. Good luck!
1 LB Chicken Breasts, or as much or little as you need for your family
Salt and Pepper
Clean fat from chicken breasts.
Dip chicken breasts in egg seasoned with salt and pepper and then bread crumbs.
Fry in a saute pan in oil until golden and cooked through.
Place in sheet pan and cover with sauce.
Sprinkle with cheese and bake at 400° until cheese is melted and browned.
I served with angel hair on the side.