Chicken Parmesan

This. Is. Scrumptious. You must try it. It is such a simple recipe, and you can make it in under 30 minutes! I was going to say that this dish is "to die for," but then I thought that might sound a little idolatrous.

The Sauce:
Pour 1 can of crushed tomatoes into a saucepan. Grate 4 cloves of garlic down over it, and season with basil and oregano. Bring to a boil; add 1/2 cup grated Parmesan cheese to the sauce and then simmer. DONE.

The Chicken:
Take one boneless skinless chicken breast for every two adult portions. Butterfly the chicken by slicing it open like a book. Pound it out; dip in milk and then breadcrumbs. (If using plain breadcrumbs, then season with salt, pepper, and Italian seasoning first.) Place in a skillet with heated olive oil over medium heat; cook 4-5 minutes on each side, or until white all the way through. DONE.

The Rest:
Cook one box of whole wheat thin or angel hair spaghetti according to package directions. Roughly chop and then saute a package of white mushrooms. Add the drained pasta and cooked mushrooms to the sauce. Cut each cooked chicken breast in half and serve over pasta and sauce. DONE.

We ate ours alongside a simple salad of spinach, grape tomatoes, and cucumbers. I also made some super easy and quick dinner rolls (I'll share that recipe soon.)

It. Was. Scrumptious. (oh, did I already say that??)


Enjoy!