Chicken Parmesan
Simply delicious
Ingredients
- 6 boneless skinless chicken breast halves
- 1/2 c. butter, melted
- 2 t. Dijon mustard
- 1 T. Worcestershire sauce
- Salt/pepper to taste
- 1 c. dry bread crumbs (plain)
- 3/4 c. grated Parmesan cheese (divided)
- lemon pepper to taste, optional
- 6 slices of Mozzarella cheese
- Spaghetti noodles for 6 cooked and drained (we use whole wheat)
Sauce
- 2 med. garlic cloves, crushed
- 2 Tbls. extra-virgin olive oil
- 28 oz. can crushed tomatoes, premium
- 1 t. basil
- 1/2 t. oregano
- 1/2 t. marjoram
- 1/4 t. sugar
- salt & pepper to taste
Instructions
In a shallow bowl, combine butter, mustard, Worcestershire, salt and pepper.
In a plastic bag, combine crumbs, 1/4 cup Parmesan cheese and lemon pepper. Dip chicken in butter mixture and then shake in crumb mixture. Place chicken in an ungreased 9x13" baking dish (line with foil for easy clean up). Drizzle with any remaining butter mixture.
Bake at 350 degrees for 50-60 minutes, or until chicken is no longer pink and juices run clear.
Top each chicken breast with a slice of Mozzarella cheese and bake until cheese melts (about 5 minutes)
While chicken is baking, prepare sauce.
In a large saucepan, heat garlic and 2 Tbls. olive oil over low-med heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, marjoram, sugar, pinch of salt and a few grinds of pepper. Bring to simmer; simmer until sauce thickens a bit and flavors meld – keep warm until chicken is done.
About 20 minutes before chicken is done, boil spaghetti noodles as directed on package.
When ready to serve, place a portion of spaghetti on dinner plate, top with chicken, then sauce. Sprinkle with remaining freshly grated parmesan cheese and serve.
NOTE: Serves 6