…well sort of! It is still me but I am featuring another one of my boyfriend Eric’s specialty dishes. He cooks so much, and it is always so yummy, that I should have him be a guest blogger from time to time. He is WAY more funny then me and I am sure someone else’s writing would be fun to read from time to time. I just might ask him if he is willing to do that for me and for you!
So, this is Eric’s famous (famous with me, his family, and now you all : ) chicken parmesan recipe. Eric loves Italian food because that is what he grew up on, considering his mom and extended family is Italian. Chicken parmesan, stuffed shells, home made manicotti, linguine and clams, are all popular dishes to grace his family’s table for large family get togethers and celebrations.
Now I love Italian as well, but since my Mom and her family are from Louisiana we grew up on a lot of Cajun food. It has been fun for Eric and I to try new foods with each other from each other's up bringing.
This chicken parmesan is classic with one unusual ingredient. The unusual ingredient, which is essential for having your chicken turn out moist and juicy is mayo. Yup, you read right mayo! Instead of using eggs to coat the chicken before placing it in the bread crumbs Eric uses mayo, because that is what his mom uses. It truly is the secret ingredient to making this chicken turn out the best- super moist, juicy and flavorful! Oh, and incase I forgot to mention this recipe is super easy to make!
4 chicken breasts
1 cup Italian flavored bread crumbs
2 1/2 tablespoons parmesan cheese, plus more for topping
1 tablespoon Italian seasoning
1/2 cup mayo
1 cup mozzarella cheese
1 jar your favorite spaghetti/tomato sauce
Place chicken in a Ziploc bag and use a meat mallet, rolling pen, or pan to flatten chicken out to about 1/2 an inch thick.
In a bowl combine bread crumbs, 2 tablespoons parmesan cheese, and Italian seasoning. Remove chicken from bag and coat with mayo and then cover with bread crumb mixture. Place chicken in a pan that has been lightly coated with olive oil or sprayed with non-stick spray. Bake at 350 degrees for 30-40 minutes or until golden brown and done all the way through. During the last 5-10 minutes add 1/2 a jar of tomato sauce over chicken and top with mozzarella cheese.
Serve over pasta and topped with a sprinkling of parmesan cheese.
(Sorry these directions are not very formal- I went off of what Eric has told me and what I have watched here and there. If something is unclear, just let me know and I will try and clear it up for ya!)
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