Want restaurant-grade chicken parmesan, but don't want to cook for hours? This quick and easy recipe can be thrown together in minutes! Use high quality store bought marinara for best flavor.
Ingredients
- 2 lb chicken breasts (4 pieces)
- 2 eggs
- 1/2 c flour
- 1 c parmesan bread crumbs
- 2 tsp salt
- 1 tsp pepper
- 1/2 c fresh grated parmesan
- 1/2 c vegetable oil
- 24 oz garlic marinara
- 1 lb rotini pasta
- 8 slices provolone cheese
Instructions
Prep
Place a medium saucepan on the stove with 2 quarts of water, bring to a boil, covered. If it boils before section three, reduce heat to a simmer.
Place a medium frying pan on the stove with 1/2 cup vegetable oil, low heat.
For the Chicken
Cut each chicken breast in half height-wise, to make two thinner pieces.
Whisk eggs into a bowl.
Mix flour, bread crumbs, salt and pepper in a bowl.
Turn the oiled frying pan up to medium-high heat.
Dredge the chicken in the eggs, coating all sides.
Roll the chicken in the bread crumb mixture, packing the crumbs onto the meat. Ensure full coverage.
Place breaded chicken into the frying pan, flipping once. Let cook until brown on the outside, about 3 minutes per side. Don't worry about it not being done in the middle - it goes in the oven later.
Place the browned, breaded chicken on a baking sheet, place a slice of cheese on top of each piece, then ladle half the tomato sauce onto the gaps between the meat.
Put baking sheet into the oven.
For the finale
At the same time the chicken goes into the oven, pour the pasta into the saucepan of boiling water.
Pour the oil out of the medium frying pan and pour in the remaining sauce, heat on medium until bubbling.
Take the chicken out when fully cooked (about 10 minutes). Pasta and sauce will be ready. Put pasta on the plate, nestle chicken into pasta, then cover everything with a generous helping of sauce.