Chicken Parm

Chicken parm is a really simple dish that I like to make during the week. It's fast and everyone loves it. It might seem like something fancy because it's the kind of dish you would order at a restaurant, but trust me it's a lot easier than you think. I guarantee you'll be adding this to your weekly line-up.

Looking back through my posts, I've realized we eat entirely too much chicken haha! What can I say. It's cheap, easy, and everyone likes it.

Chicken Parm

2 boneless skinless chicken breasts

3/4 cup panko bread crumbs

1/3 cup parmesan cheese

1 clove garlic, minced super fine

1/2 tsp Italian seasoning

1 tbsp olive oil

1 egg, beaten

6 oz shredded cheese (I like the pizza cheese blend)

1/2 lb pasta

1 jar tomato sauce

• Preheat oven to 400° F.
• Trim any excess fat off the chicken breasts. Then cut each chicken breast in half length wise so that you have 4 pieces of chicken. This will make the pieces thinner which will help them cook faster and more evenly.
• Combine the panko bread crumbs, parmesan cheese, garlic, Italian seasoning, and olive oil. Make sure that the garlic is minced super fine so that it actually cooks while in the oven. You don't want to bite into raw garlic!
• Dip the chicken breasts into the egg, then the bread crumb mixture. Place in a single layer on a greased baking sheet. If there are any extra bread crumbs, sprinkle them over top of the chicken breasts.
• Bake for 20 minutes until the chicken is no longer pink.
• Meanwhile, cook the pasta and heat up the sauce.
• Once the chicken is cooked, remove from the oven. Top each piece with some shredded cheese. Place back in the oven for 2 minutes until the cheese is melted.
• Remove from oven and serve over top of pasta and sauce.