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Here we go again! Another one of Pete’s favorite things to write about. This gets requested all the time. All. The. Time. So we figured we’d share the love with this delish and kid-friendly recipe. If you know a hard-to-please picky eater, you may just want to try this family favorite chicken dish.

Pete’s Parmesan Chicken | Blended Kitchen adapted from Cooking Light
Who doesn’t love chicken parm? There’s something so perfect about the combination of breaded chicken, gooey mozzarella and marinara sauce. And there’s something even more perfect about turning traditional chicken parm into chicken parm strips, am I right?

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The list is more than our usual four ingredients, but’s it’s super easy to whip together.

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Putting these ingredients in their own plates/bowls to create an “assembly line” will help in the preparation.

Click on the pictures above to see larger photos of the assembly line steps. We’re trying something new with the blog format – do you like it? IMG_7815

Start to brown the chicken pieces by placing them in the oil in the heated pan

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Turn pieces over after a few minutes. You do not want the chicken cooked through, just a beautiful golden brown.

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When all the pieces are browned on both sides, transfer the chicken to an oven proof dish. You can use a casserole dish or any oven proof dish.

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Bake until the chicken is cooked through and the cheese is melted and gooey.

Here’s the recipe
Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breasts cut into strips
2 – 4 tablespoons olive oil, divided
approx. 1/2 cup  of your favorite pasta sauce
approx. 1/2 cup  grated Parmigiano-Reggiano cheese
approx. 3/4 cup  shredded mozzarella, provel or provolone cheese

Directions:
Preheat oven to 450°.

Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 chicken piece in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes, place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each piece with sauce,  Parmigiano-Reggiano, and mozzarella. Bake 6 minutes or until chicken is done.

Nom. nom. nom.