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Cass in the Kitchen: Chicken Parmigiana

:kitchen: Today’s recipe is sooooooo simple. But my family just loves it! You can get a lot fancier than this, but you really won’t get much tastier, unless you make it like I used to. I used to dip the chicken in seasoned flour and fry it, back in the day. You know, that long ago day when I smoked away all the fat and calories I ate. Now I count those calories instead, so I have made some adaptations. And, oh by the way, I am almost back down to the weight on my driver’s license, ya’ll.

Chicken Parmigiana a la Cass

Boneless skinless chicken breasts
Sliced Provolone Cheese
Spaghetti sauce
Spaghetti noodles
Italian seasoning

Instead of frying the chicken, we are going to sort of saute it. Just put a little bit of oil in the pan, enough to keep it from sticking. I make mine in a huge electric frypan, because I am feeding an army. That’s also why I didn’t list quantities. Just make enough for however many you are feeding. Here is what the chicken looks like browning.

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IMG 0241After the chicken is browned, or actually seared real well is a better term, considering we aren’t using enough oil to actually brown anything, we will simmer it in spaghetti sauce for a bit to finish cooking. Pour off the oil, and pour in the sauce. I use Ragu, but you can use whatever you’d like. I suppose you can also make it yourself, but I don’t have a recipe for that. It should look something like the photo at right.

When the chicken is done, it is time for my favorite part: CHEESE! Lay a slice on each piece of chicken, and it won’t hurt a thing if you over lap it a little.
IMG 0242

Doesn’t that look so good??? While the cheese is melting, cook your spaghetti noodles. Serve the chicken over the noodles, like so:
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