This is the best chicken Parmesan ever. I won't order it in restaurants because I never like any other nearly as much as this one. My mom makes this every week, and it's always perfect. I think the secret is that the chicken breasts are thick and juicy, instead of pounding them thin. I hate when chicken Parmesan has breasts that are really breaded...and then the chicken is really thin. It makes the breaded part way too overpowering and you can't taste the chicken as much. In this recipe, every bite is a thick, juicy, full of flavor, cheesy chicken chunk slathered in tomato sauce. Mmm-Mmm!
6 skinless chicken breasts - about 1 inch thick
Tomato (Spaghetti) Sauce
Shredded Mozzerella cheese
3 cloves of crushed garlic
3 tablespoons olive oil
Italian bread crumbs
Grated Parmesan Cheese
Your choice of pasta (I usually use penne, angel hair, spaghetti, or bow tie)
1. Cover chicken breasts with bread crumbs in a thin coat until evenly coated.
2. Heat 3 tablespoons olive oil and 3 cloves garlic in a large skillet. Fry chicken breasts 2 minutes on each side. Place on paper towels to remove excess liquid.
3. Preheat oven to 350 degrees F.
4. Place chicken breasts in a greased baking dish. Pour spaghetti sauce on top of breasts, and coat evenly. Sprinkle a generous amount of mozzarella cheese on top so it covers nearly all of breasts.
5. Bake for 20 minutes. Remove from oven and add a generous amount of Parmesan cheese. Cook for 5 more minutes (until cheese is completely melted).
6. Remove from oven and let sit 5 minutes.
7. Cook pasta according to manufacture's instructions and serve chicken breasts over pasta.