Photo Cooking: Cheesy, Easy, Chicken Parmesan

Unless you have a favorite tomato sauce, on hand, you will need to make some sauce to pour over the chicken.

1 large can of (organic) tomato sauce
1 large garlic clove, crushed- or garlic powder
1 tsp. Italian seasoning or Thyme, Oregano, Basil mixture
2-3 tsp. sugar- white or brown
1 Tblsp. olive oil
1 tsp. onion powder or 1/2 chopped fresh onion
1/2 tsp. salt
(I also add flaxseed meal. What's that? look here: "Healthy Mom's Cookbook")

Heat on the stove over medium heat while you prepare the chicken.

I only used 2 pieces of boneless chicken breasts for the dish featured at the top of this lens. I was cooking for 2 people and it fed us for 3 days.

I'd estimate using one piece of chicken for each family member, but it is quite filling.

Because the chicken is flattened to about 1/2 inch it will take up more space in the baking dish so use a large one - or two for a large family.

Place 2 pieces at a time, of rinsed chicken breasts into a gallon zip lock bag and pound them with a meat mallet or rolling pin (what I use) until they are flattened to about 1/2 inch, but not falling apart.

In another gallon size (large) plastic bag, mix the batter ingredients (below) together, but first cut the chicken pieces that are really large in half. It's easier to work with them if they are smaller.
I don't measure so you might need more depending on how much chicken your making.

1/2 cup Parmesan cheese
1/2 cup flour
1/4 cup cornmeal
1/4 cup breadcrumbs

In a bowl, mix 2 large eggs (you'll only need one egg for 2 pieces of chicken) with a fork.

Dip the chicken pieces one or two at a time into the eggs and then drop them into the bag of coating and shake until they are covered with the coating.

Add the coated chicken to another clean bowl.

Once they are all coated, start heating enough olive oil in a large, heavy duty frying pan to cover the bottom.

Once the oil is hot, but not too hot, just enough for the pieces to sizzle when added to the pan, fry each piece until golden brown on both sides.

Remember, I only used 2 pieces of chicken in my recipe and that is what is shown here. It goes a long way because it's flattened.

As they brown up, remove them and add the pieces to a baking pan sprayed with cooking oil.

I prefer to grate my own cheese. It has more flavor than the store bought already-grated cheese, but to save time use a package of shredded mozzarella.

If you do grate your own, you will need only about a cup of cheese to sprinkle over the top of the dish, unless you prefer more or are making a large serving.

I have also sliced the chunk of mozzarella into thin pieces and layered them on top of the sauce, so feel free to do it that way.

Once all the chicken is brown and in the baking dish, pour some of the tomato sauce that has been simmering on the back burner, over the chicken to cover each piece. If there is left-over sauce, keep it heated on low and serve with the meal. (I love sauce, there can never be enough for me, so double it up if you want extra.)

Sprinkle on the mozzarella cheese to cover the entire top of the sauce.

Bake at preheated 350° oven for 40 minutes total, but half way through baking (or whenever you notice the sauce bubbling) , cover the top with a sheet of aluminum foil because the sauce will spatter once it's hot.

It can be covered for the entire baking time without adding the mozzarella until the last 5-10 minutes, but the cheese won't be golden. Maybe you'd prefer it that way.

Serve with your choice of pasta.

Add salad and garlic bread.

Then go for a walk while the kids clean the kitchen!