A standard favorite among everyone I’ve known since I was little has been this savory Italian dish. The chicken is juicy and well coated, the sauce is traditional, the pasta is fun, and all together it makes for the perfect home cooked or restaurant meal.
At first I considered making the meal by baking it in between some lasagna sheets. But as a hurried grocery trip would have it, I clean forgot to buy them. After discovering a box of unopened elbow pasta, I was glad I fumbled because elbow pasta seemed like a more unique idea. I do love those!
Ingredients for Chicken Parmigiana
- 2 cups Marinara spaghetti sauce
- ½ cup bread crumbs
- 2 eggs, lightly beaten
- 3 chicken breasts, cut in half to make 6 pieces
- 1 pack Parmesan cheese
- 1 box elbow pasta
After trimming the fat off the chicken and cutting the chicken in half, dip the pieces in egg and then crumb coat them.
Place the cooked chicken on top of the pasta and sauce. Top with the Parmesan cheese.
Place it in the oven for 20 minutes at 350 degrees.
Remove from the oven and serve it up! A side of crusty bread makes the perfect but not entirely necessary accompaniment.
Digging in brought back memories of sitting at checkered-cloth tables, surrounded by happy voices and family.
It’s a wonderful feeling to bring a dish like this to your own home table. So serve it the next time you’ve got a packed table!
Oh yum! That looks so delicious! I loved that you covered it with lots of cheese
I’m new to blogging, and I love that there’s a foodie community. Please let me know if you have any advice for my blog: http://shecooksandheeats.wordpress.com/ 
Wow, I don’t think you need any tips from me, I think your blog is great! I love the pictures! It’s pretty clear I’m far from being even an “OK” photographer. But in my defense, it’s hard when there’s oil spattering at you!