Serves 4. Another recipe from one of my farmer’s market regulars. She brought me this and Milt and I tried it right away with a side of pasta and some garden tomatoes and fresh squash, scrumptious! I made it just as Michela did without the marinara and mozzarella topping it but, I’ve included a basic marinara for you, if you prefer. Try it both ways and enjoy!
- 4 boneless skinless chicken ½ breasts
- 2 eggs
- Salt and pepper
- 1 package (6 oz.) Margot’s Morsels in Primo Parmesan or Killer Garlic, crushed to a medium crumbs
- 1 cube ( butter, melted in a skillet
- Freshly chopped parsley for garnish
Optional: Shredded Mozzarella cheese, to top
Whisk eggs, salt and pepper and place in a low, flat bowl or rimmed plate. Pound your morsels into a crumb – either fine or, I like it with a little more texture – and place in a flat rimmed dish. Dip each breast into the egg mixture and then your morsel breadcrumbs.
Brown your chicken breasts in melted butter and transfer to a baking dish. Bake in a pre-heated 350 degree oven for 30 – 40 minutes. If you’d like to make the traditional Chicken Parm, I’ve included the instructions below.
- 2 tbsp. extra-virgin olive oil
- 1/2 small onion, finely chopped
- 4 cloves garlic, sliced
- 1 (28-oz.) can crushed tomatoes
- 1/4 c. water
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 tbsp. freshly chopped parsley
In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
For Traditional Chicken Parm
Pour your warm sauce into your baking dish about 20 minutes into your bake. When your chicken is cooked (approximately 30 – 40 minutes, internal temp 160°), top with shredded mozzarella and turn on your broiler until cheese is melted and only slightly browned just a few minutes.