Friday 18 April 2008

what's for dinner tonight?

I know, it's only lunch time on Friday, but I have to drive Chloe to her access visit with her dad this afternoon, and when you consider that the menu plan for this week has gone completely out the window, I figured I had better be prepared to cook tonight - and I am... potatoes are cut and sitting in water, waiting to be turned into mashed potato, and chicken is crumbed and in the fridge, ready to become chicken parmigana!! I wanted to share my parmigana recipe with you - it's so quick and simple, and while it's probably not a real parmigana recipe, it is YUM!! Here it is...

You will need....
chicken breasts... enough for everyone - leftovers are YUMMO on sandwiches, too
tandaco stuffing mix... or breadcrumbs if you prefer
pasta sauce of your choice... I just use whatever dolmio jar I have in the fridge
grated cheese... another lazy tip, I just buy it grated!!
plain flour
1 egg and a splash of milk

You need to do this....
depending on the thickness of the chicken breasts, split them into two pieces

coat each piece of chicken in flour

dip in the egg and milk mixture until all coated and wet

dip into crumb mixture, pressing firmly to completely coat

crumbed chicken needs to be covered and placed in refrigerator for at least 30 minutes - this allows the crumbs to "stick" to the chicken, and stops them falling off when you cook them...

heat oven to moderate - 180degrees centigrade - place baking tray with splash of oil in bottom into the oven to heat

place each piece of chicken into hot tray - careful you don't burn yourself!!

bake approximately 5-8min, depending on thickness of chicken

remove from oven, turn chicken

top with pasta sauce and cheese, return to oven until cheese is melted and chicken is cooked through

we love to eat this with mashed potato, and carrots and cauliflower. YUMMO!!

1 comment

  1. Wow, this does sound yummy and easy! Thanks for sharing it. Found you blog though "two peas".
    Love your "behind the smiles" page too!


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