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I've been super busy this week, prepping, photographing, etc. recipes for a new site that I am authoring on. Its been a lot of work for this first week, but from now on it will only be one recipe a week, so shouldn't take up too much of my time.
I am hoping that it does well, because so long as it does, then I have a job. If not, then back to square one. I'm okay with that because I love what I do here in The English Kitchen and always have done.
I just wanted to let you know that's why there hasn't been a lot of new recipes on here for this week, but I am here today to share something new with you and that I hope you will enjoy!
Right in line with my plan to highlight more Cooking for Two recipes this year I present Easy Chicken Parm for Two!
Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
You can use a good jarred marinara sauce, but if you have plenty of time do make your own. I have a great recipe here. I can't believe that I don't have my sauce posted here. Although I do have a really great Crock Pot Marinara Sauce recipe posted.
I like to make this when I have the time and then freeze it in smaller quantities to use at other times. You can't beat a great marinara!
The chicken is cooked from scratch for this. I simply pound boneless, skinless chicken breast fillets to an even thickness.
Then I dip them into a seasoned flour, beaten egg and a panko /Parmesan mixture before frying in a bit of hot oil until golden brown all over.
If you are really in a rush you could of course cheat and use ready breaded and cooked chicken breast fillets, but do try to do your own if you can. The taste is so much better!
The less preservatives and additives you put into your body the better! From scratch is always best!
Two portions of spaghetti are cooked and then mixed with some marinara sauce. I, personally, also like to add a couple of TBS of grated Parmesan and some garlic Italian seasoning. This then gets poured into a baking dish and topped with the cooked chicken pieces.
Spoon a bit more marinara on top and then a dusting of grated Parmesan and Mozzarella and then bang the dish in a hot oven long enough to melt the cheese and heat everything nicely through. Bob's your uncle, or should I say Roberto . . . mama mia . . . dinner is served!
Easy Chicken Parm for Two
Yield: 2
Quick, easy and really delicious, this hearty dish for two is sure to please!
ingredients:
- 115g of spaghetti, uncooked (4 ounces)
- 400g marinara sauce , divided ( 1 1/4 cups and 1/2 cup)
- 35g plain flour (1/4 cup)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 large free range egg, beaten
- 1/2 TBS water
- 45g Parmesan Cheese + 1 TBS (1/4 cup + 1TBS)
- 90g Panko style bread crumbs (3/4 cup)
- 2 chicken breast fillets, boneless, skinless
- 40g grated Mozzarella cheese (1/3 cup)
- Oil for frying
- fresh basil to garnish
instructions:
How to cook Easy Chicken Parm for Two
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Arrange 3 shallow dishes side by side. In one mix the flour, garlic powder, salt and pepper. In another place the first quantity of Parmesan cheese and Panko bread crumbs. In the third whisk together the egg and water.
- Place each chicken breast between two pieces of wax paper and pound to an even thickness. Dip first in the flour, shaking off any excess. Dip into the beaten egg/water and then coat generously in the bread crumb/cheese mixture, pressing lightly to make sure it adheres.
- Heat some oil in a skillet. Add the chicken and fry on both sides until golden brown and cooked through, about 5 to 7 minutes per side. Place onto a plate and keep warm while you cook the spaghetti.
- Cook the spaghetti in lightly salted boiling water according to package directions. Drain well and then return to the pot. Add the first amount of marinara sauce, stirring well to combine. (I also like to add some grated Parmesan cheese and Garlic Italian seasoning to taste. Its up to you if you do this or not.) Pour the spaghetti into a buttered baking dish large enough to hold both chicken breasts. Place the chicken breasts on top. Spoon the remainder of the marinara sauce over top and sprinkle on the mozzarella cheese and remaining Parmesan cheese.
- Bake in the preheated oven for 5 to 10 minutes to melt the cheese and heat through.
- Serve hot and garnished with some fresh basil.
I like to serve this with a salad on the side. Italian dressing of course! Mmmm . . . some good. Even Todd enjoys this. He will admit now that out of all the pasta's he does enjoy spaghetti somewhat!
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