This week I’m staying with my sister in Plano, Texas. While it’s normal for me to cook 5 or 6 times a week, these ladies are far too busy for all that. Social engagements, plays, musicals, practices and Bunco keep their schedule full. So I made a few items that can freeze, some things they could recreate and I put a twist on a classic recipe. These ladies love panko bread crumbs and I love how easy it is to make Chicken Parmesan. Put them together and Voila! Lunch!
Today’s post also includes a bonus recipe for homemade tomato sauce. While I’ve listed the basic ingredients, the proportions are purely taste based. Unfortunately, I don’t measure so the exact amounts are unknown but start with a teaspoon of each and go from there. The perfect sauce smells like your favorite pasta sauce. Let your nose be your guide.
6 medium chicken breasts
1 egg, beaten
Splash of milk
1 ½ cup of panko bread crumbs
1 can of tomato sauce
1 can of tomato paste
1 can of water
1 tomato, diced
1 clove of garlic, minced
Onion powder, Oregano, Cumin, Parsley
- Preheat oven to 400 degrees. Spray a 9 x 13 glass pan with non-stick spray.
- In a small bowl, place beaten egg, splash of milk, garlic salt and pepper. In a shallow bowl place the panko bread crumbs.
- Dip the chicken breast first into the egg and then the bread crumbs being sure the chicken is completely covered.
- Place breaded chicken into the greased pan and bake at 400 degrees for 20 minutes.
- At 20 minutes, check the chicken by cutting into one of the pieces. If the chicken is no longer pink, remove them from the oven and sprinkle parmesan cheese on top. Return to the oven for an additional 2 minutes or until you start smelling the cheese.
- For the sauce, place tomato sauce, tomato paste, water, tomatoes, and seasoning into a medium sauce pan. Heat over medium for 5 – 10 minutes.
- Assemble meal by covering pasta and chicken with the tomato sauce.