|Great Fast Food from the Kitchens of Martha Stewart
Because I have friends and family that don't cook...and when they do cook, they call me to ask how to create a recipe or ask me where I found the recipe.
It's just easier to have things I've enjoyed and shared in one central location that's accessible to all...even if they're in Southern California, Indiana, or Georgia.
So tonight you're getting my version of Chicken Parmigiana based on Martha Stewart's recipe....
and yeah, I'll admit it....I love Martha Stewart's recipes.
This is one of my favorite go-to recipes because it's quick to make (30 minutes total) and good food for everyone. Just add a side salad and you're good to go!
I just changed it up a bit...almond meal instead of bread crumbs, and buffalo mozzarella instead of the regular cow's milk mozzarella...because by doing so, it doesn't kill my stomach.
3/4 cup Almond Meal (or bread crumbs)
3/4 cup grated Parmesan Cheese
4 boneless, skinless Chicken Breast Halves
1 large Egg, lightly beaten
1 jar Spaghetti Sauce (your favorite)
1/4 cup Olive Oil (preferably garlic)
6 ounces Mozzarella Cheese, Fresh
Cut into 1/4 inch slices
1. Heat your broiler....and remember to have your fire extinguisher close-by just in case.
2. Combine the Almond Meal and Parmesan Cheese in a shallow bowl. Lightly season both sides of your Chicken Breast with salt and pepper. Dip the chicken in the beaten Egg, then dredge in the breadcrumb mixture making sure both sides are totally covered.
3. Spray a 10-by-15 inch baking dish with a non-stick spray. Spread your Spaghetti Sauce into the bottom of your baking dish.
4. Heat your Olive Oil in a large non-stick over medium-high heat. Place your Chicken in the skillet and cook until golden, approximately 2-3 minutes on each side.
5. Transfer the browned Chicken to the baking dish using a spatula to place them on top of the Spaghetti Sauce. Top each piece of Chicken with a slice of the Mozzarella Cheese.
6. Broil about 4 inches from your heat source about 5-8 minutes, making sure your sauce is hot and the cheese is melted and slightly golden in spots.