Chicken Parmesan - with Speedy Tomato Sauce

A good Chicken Parmesan cannot be beat.  It’s simple and delicious, another crowd favorite.  While you’re preparing the chicken, whip up a quick tomato sauce (stay away from the bottled sauces too much sugar and too expensive). I omitted a beaten egg, the moisture on the chicken is enough to the bread crumbs and the dish turns out a little lighter than traditionally flouring, egging and breading.  If you have an ovenproof skillet, this is the perfect time to use it.  There is nothing wrong with a side of pasta and of course a green salad – eat your greens! 

Serves 4

Time it takes to make:  60 minutes 

What you need:

For the chicken -

4 boneless skinless chicken breasts

½ -cup maybe a little more Italian bread crumbs

¼ cup grated Parmesan cheese

1-teaspoon garlic powder

6oz shredded mozzarella cheese

Olive oil

For the speedy tomato sauce -

2-28oz can of crushed tomatoes

4 tablespoons dried oregano

1-tablespoon garlic powder

1 cup red wine (optional)

Olive oil 

How you do it:

First:  Pre heat oven to 425°F.  Pound the chicken breasts flat with a mallet or bottom of a frying pan.

 Pour enough oil into an ovenproof skillet to cover the bottom.  The skillet needs to be large enough to hold the chicken in a single layer, set aside. 

Then:  In a large saucepan, combine tomatoes, oregano, garlic powder and a couple tablespoons of olive oil.  Bring to a boil, reduce to simmer and stir occasionally so the sauce doesn’t burn. 

 On a plate, combine the Parmesan cheese and garlic powder with the breadcrumbs.  Dredge each side of the chicken breasts in breadcrumb mixture, patting as necessary.

Now:  Heat the oil over medium heat, when hot, reduce to low; add breasts (do not crowd and work in batches if necessary) fry until golden, turn and repeat on other side. About 7 minutes.  Add enough tomato sauce to cover the chicken.  

Finally:  Finish off in oven, baking for fifteen minutes more.  Sprinkle each piece with mozzarella cheese and bake another 7 minutes until the cheese melts and begins to brown.

Just in case:  You can use plain breadcrumbs; just dress them up with oregano and more garlic powder.  You can substitute pork cutlets for the chicken and that will be slightly less expensive and taste as nice.

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