Monday, April 30, 2012

Chicken Parmesan

We take every opportunity possible to incorporate a cheese-breadcrumb crust into a meal. For those of you who don't know us, that statement might sound hyperbolic. But like Ron Swanson's famous bacon and eggs bit, this is literal. One of our many breadcrumb-cheese crusted dishes is chicken parmesan. It's a chicken breast, dipped in egg, then dipped in a breadcrumb-fresh grated parmesan mixture, and then, yes, pan-fried to deliciousness* in olive oil (or EVOO as one annoying little brunette with weird boobs calls it on Food Network).

We cheated on this dinner and just used an inexpensive, pre-made spaghetti sauce. And don't turn up your nose; it was awesome. We added some fresh minced garlic to the sauce, boiled some spaghetti noodles, tossed a baguette in the oven, added some feta-stuffed olives from Harmons (OMG YUM), and called it good. Really good.

*Sometimes it's difficult to cook a thick chicken breast all the way through in the pan. If it doesn't seem like you're able to cook it through, just throw it in the oven at 350 degrees for 10-15 minutes after frying it. This keeps things hot, anyway. Just don't forget about it, or you'll end up with overcooked chicken, which is one of the most disgusting things in the world (again, not hyperbolic).

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