I haven’t had a chance to post this super easy recipe until now. It comes to me by way of my sister-friend Deni, who is most awesome and also gave me the recipe for the Red Velvet Cupcakes! Deni made this for me one night about 10 years or so ago, before she really learned how to cook. =) This is basically one of those 30-minute meals. Perfect for today’s busy chef-on-the-go.
Easy Chicken Parmesan
4 to 5 boneless, skinless chicken breasts (or about a dozen or so boneless, skinless chicken tenders)
1/2 stick of butter (or 3 tablespoons of margarine)
Grated Parmesan cheese (Kraft or store brand will suffice)
1 lb. pasta (angel hair or fettuccine)
1 jar of Classico Florentine Spinach & Cheese sauce
Line a 13×9 pan or glass baking dish with foil (for easy clean up) and preheat oven to 375˚. Melt butter in a bowl in the microwave (time varies, depending on your microwave) until thoroughly melted. Rinse chicken and coat both sides with butter, and then place in pan, bottom side up. Once all chicken is in the pan, layer with grated Parmesan cheese until mostly covered. Flip each piece over and repeat layer of grated Parmesan cheese.
Optional: You can add Italian spices, garlic or onion powder to this if you’d like. Just sprinkle over the top of the chicken.
Place chicken in oven. Times will vary, depending on how much and what type of chicken you’re baking. For 4 to 5 chicken breasts, bake for at least 30 minutes or until the top turns a golden brown. For chicken tenders, bake for at least 20 minutes or until the top turns a golden brown. If you choose to bake larger portions of chicken, you will have to adjust your baking times.
About halfway through chicken baking time, start your water for the pasta (don’t forget to add a few dashes of salt). Bring water to a boil and add pasta. Cook pasta according to package directions—approximately 10 minutes—and strain. You will need to rinse the pasta for this recipe. It’s the only time I’ll have you do so.
Once chicken and pasta are both ready, it’s time to dish out this entrée buffet-style.
Pile pasta on your plate and place chicken on top. Open the jar of sauce and pour it over the top of both. I don’t heat this sauce because you don’t have to—it’s already cooked. If you want, you can use your own sauce, or try my Marinara sauce (heated) with it.
Top with Parmesan cheese (or not) and serve. A salad and rolls or a baguette would go well with this.
Vive bene, spesso l’amore, di risata molto!
(live well, love much, and laugh often)
2 thoughts on “Easy Chicken Parmesan”
Sounds yummy! My best friend taught me a dish very similar to this, but much more simple. Not so many ingredients. I may have to try this soon! 🙂
I hope you do! Tell me how it turns out. =)
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