2 Chicken Breasts - Boneless/Skinless and pounded 1/3" thick
1/3 Cup Flour (season liberally with salt & pepper)
2 eggs, beaten
1/3 Cup breadcrumbs
1/3 Cup Parmesan Cheese - grated
1 tsp each: thyme, oregano, basil
Spaghetti (or Spaghetti Squash) - prepared to directions
Spaghetti Sauce - heated in pan on stove
Mozzarella Cheese
Lay out three wide, shallow bowls and put them in this order:
1.) Flour with more salt & pepper than you think advisable
2.) 2 Eggs, beaten
3.) Breadcrumbs, Parmesan & Herbs
Dredge the chicken/eggplant in the bowls, in order, making sure that each piece is coated smoothly.
Lay your chicken/eggplant on a rimmed baking sheet and bake at 400 for 10 minutes. Carefully turn each piece over and cook another 10 minutes. (They should not be touching)
Remove pan from oven and put approx 1/4 Cup of spaghetti sauce on each piece then top with the mozzarella and put back in oven for about 7-10 minutes. Remove when melted and you cannot stand how awesome your house is smelling.
This is 100% my own invention. I love the flavor of really good eggplant parmesan but most restaurants fry it and then bake it with tons of cheese. It's greasy and rich and fantastic. But this version has all the same wonderful flavors but is MUCH lighter than the fried versions. I've also been trying to feed less meat to my family. The idea of doing a little bit of chicken and "filling" in with the eggplant worked out great. My six year old LOVED it and had no idea she was eating eggplant until we told her. The spaghetti squash was less successful but she did get a few bites down. My husband actually liked both. Yay for veggies!
No comments:
Post a Comment