I think so. This was a great dinner–tender and full of flavor and comforting. But there was a miracle when I set plates of this on the table in front of my kids. They looked, they tasted, and that word came out of my son’s mouth.
“This,” he said, ” is delicious.” And my daughter–she agreed!
I’d tell you what came next, but I fell off my stool, whacked my head on the floor, and passed out. I do know they both ate their entire dinners in, like, 10 minutes with a lot of “mmmm”s and not a lot of chit-chat, and I am still looking up on my roof to see if there are burn marks where the angels from heaven must have landed to make such a thing happen.
So the thing about this is that chicken parmesan is normally fried. And I’ve told you before, I don’t fry. First because it makes me feel like there’s a boulder in my tummy after dinner, and second because it trashes my stove, and I do love that appliance (spending a long time tussling with a demon-possessed range makes you appreciate one that functions properly–I’ll tell you that story another day).
I used Panko instead of regular bread crumbs, which meant my chicken turned out crispy-crunchy without a drop of oil. Panko can be found either with the regular bread crumbs or in the Asian aisle of your grocery store, and they are worth looking for (I found mine at Target, which had two brands on the shelf). Using them let me bake my chicken and get the same results as if I fried it. Which is awesome, in my book.
Need a miracle in your house? Give this recipe a shot. You’ll need:
1 pound of chicken tenders or chicken breasts that you slice into strips (with the grain)
2 eggs, beaten in a bowl
1 cup Panko bread crumbs
2 tbsp grated Parmesan or Parmesan-Romano cheese
1 tbsp garlic powder (I love garlic. Use less if you don’t love it so much)
2 tsp Italian seasoning
1/4 tsp salt
2 cups pasta sauce (your favorite–plain tomato or marinara)
1 tbsp Balsamic vinegar
1/2 cup shredded Italian cheese blend
Heat your oven to 400 degrees. Line a large cookie sheet with foil and spray it with your nonstick goodness of choice.
Beat your eggs in one bowl and set them aside. In another bowl, stir together the Panko, Parmesan, garlic, Italian seasoning, and salt. Make yourself an assembly line–chicken, egg, bread mixture, cookie sheet.
One by one, dip the chicken strips into the egg to coat, Carefully roll each one in the breadcrumb mixture, give it a little shake to get rid of the excess, and lay it on your cookie sheet. When they’re all done, pop them into the oven for about 15 minutes, until they’re cooked through.
While the chicken cooks, stir together your pasta sauce and Balsamic vinegar.
Once the chicken is cooked through, take it out of the oven and turn on your broiler. Pour sauce on each chicken strip to cover it. Sprinkle the Italian cheese on top. Pop them under the broiler for about five minutes, until the cheese is gooey-done and delicious.
Serve alone or over pasta.