As you may know, I love veal parmigiana and I love chicken parmigiana, too. But while it is not necessarily difficult to make, both dishes are a little time consuming to make. Sometimes you simply don’t have the time to go through all of the steps…breading, frying, baking….you get the idea. Yesterday I made a super big batch of spaghetti sauce and really wanted to use some for dinner. Chicken parm sounded good to me, but I didn’t feel like taking a long time to make dinner. So I came up with a much quicker version, no breading or baking required AND I only dirtied one pan!
Instead of breading and frying the chicken, I just sauteed chicken breasts that I had pounded out so that they would cook up quickly. Then I topped them with sauce that I had already heated and some cheese. Then I popped a cover on the pan and once the cheese was melted, voila, dinner was ready. I served the chicken over pasta and even that was easy. Whenever I have leftover pasta, I toss it with some sauce and put individual portions in ziploc bags and freeze them. They heat up in the microwave in just a couple of minutes. I had some in the freezer last night, so I didn’t even have to boil water. The whole meal took me about 30 minutes to make.
- 4 boneless, skinless chicken breasts (I only used 3, since there were only 3 of us)
- 3 tbsp olive oil
- salt and pepper
- 1 cup marinara sauce (plus more if you’re serving this with pasta)
- 1 cup mozzerella cheese (I use reduced fat)
- 2 tbsp parmesan cheese
|A good way to get your aggressions out!|
Once chicken is browned, top each piece with 1/4 cup sauce, 1/4 cup mozzerella and sprinkle on some parmesan.
Turn the heat down to low and cover the pan until the cheese is melted.
I like to serve it over pasta, but you could certainly serve it on its own with a vegetable or salad. Give it a try, it really only takes about 30 minutes.
Shared at Gooseberry Patch on 1/25/12.