This recipe is pretty labor-intensive. Hubby did the bulk of the work, and was remarking that he remembers why we don't make it very often--just because it takes sooooo long. But then while we were eating it, he said that it tastes soooooo good and that he wishes we would make it more often! What to do?
(modified from McCall's Cooking School)
- 2-3 lbs chicken breasts or thighs (or your choice, remove bones and skin if not already done)
- 1/2 cup fine seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- Milk or flax egg (1 tbsp ground flax mixed with 3 tbsp water, allow to sit until sticky) to affix breading to chicken
- 1/4 to 1/3 cup olive oil
- 1 jar (16oz) spaghetti sauce
- 1 clove garlic, crushed
- 1 tsp oregano
- 8oz mozzarella cheese (brick, not shredded)
- cooked pasta
Combine bread crumbs and 1/4 cup of the Parmesan cheese in a shallow bowl. Place milk or flax egg in another shallow bowl.
We decided to try this with both milk and flax egg, in order to compare which one stuck the breading on better. We found no discernible difference, in this recipe, at least.
Dip a chicken piece into the milk or flax egg, letting excess drip off, then dip chicken into bread crumb mixture, turning to coat thoroughly. Shake chicken to remove excess crumbs. Repeat until all chicken pieces are coated.
In a large skillet, heat 1/4 cup of the olive oil over medium-high heat until hot. Add half of the chicken pieces; saute 5 minutes on each side, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary.
In a small bowl, combine spaghetti sauce, garlic, and oregano; mix thoroughly. Pour into a 9"x13" baking dish. Arrange chicken pieces over sauce mixture. Cover loosely with foil. Bake for 40 minutes.
Sprinkle with remaining 1/4 cup of Parmesan cheese. Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.
Serve with your choice of pasta.
What are you making for dinner this week?