Chicken Parmesan Made Simple

Ever have that craving for a nice 5 meat pizza but think to yourself, I don't want to end up in the ER tonight. This is the perfect and beyond easy dish that will satisfy that Italian gooey cheese craving you're after, but using chicken breasts instead of those lovely and delicious artery clogging meats. Or, if you want to go extra vegan...hit up the eggplant instead...all works the same way.

Ingredients:

Boneless chicken breasts (preferably thin cut to save pounding)

2 eggs

1/2 cup of whole milk

Bread crumbs

Olive oil

Mozzarella cheese

Provolone cheese

Parmesan cheese

1 jar of pasta sauce

I bunch of fresh basil

Instructions:

If using standard chicken breasts you will need to go to pound-town and get out that wooden mallet and hammer away until about 1/4 inch thick. To save time and flaring up your tennis elbow, go down to the local market and seek out the thin cut breasts...think A cup, not D cup. We're not going for size here.

Season up those bad boys. Use whatever seasoning you like. Salt and pepper, maybe some garlic powder or onion powder.

Make your egg wash with the eggs and milk and dip the seasoned chicken it and coat well. Let the excess wash drip off and then toss them and coat in the bread crumbs. Standard bread crumbs work fine, or you can use the panko variety.

Preheat a large pan with about a 1/2 cup of olive oil on medium high heat. Place the chicken in the pan once the olive oil is hot. Fry the chicken until it's crispy and a deep yellow, lightly browned color. This should only take about 90 seconds a side if the oil is hot. Be sure to peek after a minute mark because they brown very quickly. Once done, flip to the other side and repeat.

When chicken is done, place the breasts in a large baking dish in one layer. Place two slices of mozzarella on each breast , then place a few slices of provolone on top as well. Follow that with placing some whole basil leaves on top of the cheese.

Open you favorite pasta sauce and pour on top of the chicken and cheese until all is covered. Once the sauce is on, place more mozzarella slices on top (and more provolone if desired). Finally top with fresh parmesan and some shredded basil leaves.

If you want to spice this recipe up even more you can roast some garlic and toss that in the sauce or even add some sauteed mushrooms...it all works. I'm a slow cook, and this took me less than 45 minutes to throw together.

If you are making it in advance, when time to cook, take out of the fridge and heat the oven to 350 and cook for approx 45 minutes. If making right after prep, use 350 for about 25-30 minutes until the cheese is bubbling.

Great sides for this are any kind of pasta...I like mushroom fettuccine. Squash or broccoli are great veggie sides as well. Of course, garlic bread is also pretty much mandatory. Sorry, going to have to wait for that recipe.

Wine Dogs- Perfect pairings are nice Italian varietals such as Sangiovese, Primitivo or old school Chianti. Huge call out to VJB Winery in Kenwood who makes incredible Italian wines.

Beer Suggestions- I've found that a traditional lager works very well. Seek out Samuel Smith's Pure Brewed Lager and prepare to have your mind blown. Also, a good old Anchor Steam works well also. A nice Belgian Dubbel would also do the trick.

Enjoy!