From Our Kitchen: Chicken Parmesan

chicken parmesan

Thanks to my day of rest on Mother’s day, I’m starting the week off way behind on my meal planning. Anyone else have that problem? A day of rest means double time the rest of the week. Whether it’s meal planning, work, laundry, errands…I’m sure I’m not the only one. Oh well, the break was nice while it lasted!

But who am I kidding??? I often let Monday slide by before I get my act together. Especially if it’s yet another rainy dreary day. Then I rally as only a good procrastinator can. Yet, despite the sophisticated flavors I try to serve up daily, even on weekdays, my meal planning is hardly elaborate or time consuming. You might be surprised to learn you don’t even need an app for it! But make no mistake, I believe planning ahead–any way you feel comfortable–is the key to serving easy, delicious real food. And your method of planning doesn’t have to take too much of your time, if you have a variety of go-to meal options up your sleeve. (Note the new, ever-expanding recipe index tab at the top of the blog!)

So, for me, meal planning is low-tech and old school. (I may know what you’re thinking. Just stop–I do at least keep all my recipes in Evernote, which I highly recommend. It comes in handy to check a recipe for ingredients while grocery shopping, particularly if you’re winging it, which I don’t recommend…) In fact, my meal planning generally consists of a dry-erase board on the fridge with usually no more than four meals planned at a time and scrawled in a hurry. Why four? I try to plan for slow cooker meals or leftovers at least twice a week, on our busiest weeknights. And I leave one meal open for one of these options: letting my mood decide, eating out, or–my personal favorite–letting B cook when time allows and the mood strikes.

However, tonight we have gymnastics, B works late as usual, and I didn’t plan on a slow cooker meal or leftovers…so whatever we are going to have has got to be easy! Naturally, I thought of this simply delicious baked chicken parmesan. I hope it can come to your rescue, too.

Chicken Parmesan

  • Servings: 4 to 6
  • Time: 40 mins
  • Difficulty: easy
  • Print

Ingredients

  • 4 to 6 chicken breasts
  • about 1 cup of blanched almond flour
  • olive oil, spray
  • 1 jar of Rao’s marinara sauce (this is amazing sauce, from Italy, with an all natural short ingredient list, but you could use another favorite of your own that doesn’t contain sugar)
  • about 1/2 cup of parmesan cheese, freshly grated

 

Directions

  1. Slice each chicken breast in half lengthwise, to form two thinner breast pieces. (You can pound it with a meat tenderizer, but I skip this for simplicity.) Or you can buy your chicken already sliced thin.
  2. Dredge each chicken breast in almond flour. Place in a baking pan. Spray lightly with olive oil (I use a Misto spray bottle) or use a pastry brush and dab olive oil onto chicken breasts.
  3. Top with about 2 tablespoons of tomato sauce. Bake for about 20 minutes.
  4. Sprinkle with freshly grated parmesan cheese (the real, aged, good stuff from Italy). Bake 10 minutes more or until chicken is done. We like to
  5.  


Serve with a roasted green vegetable like broccoli and a simple side salad.

 

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