Finally we get to Nizdaar’s chicken idea, which I keep not getting to. This is the same oven-fried chicken recipe we keep playing with, with an Italian twist that’s really easy.
4 boneless skinless chicken breasts
1 cup Italian bread crumbs
Spaghetti or other Italian-style sauce
1 cup shredded mozzarella cheese
Preheat oven to 350°.
Pat the chicken dry. Pound the chicken breasts thin: place them one at a time between sheets of plastic wrap or waxed paper and use a meat mallet or rolling pin until they’re the desired thickness. I trimmed them to 4 ounces each and breaded the smaller bits for the kids. Put the breadcrumbs on a flat plate. Scramble the eggs in a separate flat bowl. Bread the chicken by first pressing it in the crumbs (both sides), then the egg, then the crumbs again. Repeat until it’s all breaded, adding more crumbs or egg if needed.
Put the chicken on a cookie sheet and bake uncovered at 350° for about 40 minutes.
Remove the chicken from the oven. Spoon a little spaghetti sauce on each piece and top with shredded cheese. Return to the oven until the cheese is melted.
Serve with rice.
Okay, I served ours with pasta. I had a coupon deal for Ronzoni Healthy Harvest pasta, which is one of the nicest whole wheat pastas I’ve tried, and I really wanted a break from rice.