"Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty—and I am not talking about the process of cleaning the rooms of your teenage children." Dieter F. Uchtdorf

Wednesday, October 28, 2009

Chicken Parmesan

FYI for my recipes. My hubby is lactose intolerant so usually when I call for some diary product, I either substitute it for his milk or a product that has lesser levels of lactose, like mozzarella cheese. So this isn't really Chicken Parmesan, it's more like Chicken Mozzarella. I also used linguine here instead of spaghetti. I think I like it better with spaghetti.

2 Chicken Breasts
1 Cup Flour
2 Eggs
2 Tbsp Milk
1 1/2 C. Seasoned Bread Crumbs
3 Tbsp Vegetable Oil
8 oz Mozzarella Cheese
Spaghetti Sauce

Place the chicken inbetween 2 sheets of plastic wrap or place in a large ziploc bag. Using a meat mallot, pound it until nearly flat. Cut each piece of chicken into serving size pieces.
Mix the eggs and milk together. Cover the chicken in the flour, then the egg and milk mixture, then the seasoned bread crumbs. Place oil in frying pan and get warm. Brown the chicken in the oil on both sides and place in baking dish. Cook at 350 for about 45 minutes or until chicken is done. Start boiling the water for the spaghetti about 15 minutes before the chicken is done. When chicken is cooked, top the chicken with spaghetti sauce and mozzarella cheese. Place back in oven until cheese has melted.
Place chicken and spaghetti sauce on top of spaghetti.
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