Quick & Easy Chicken Parmesan

Directions

1. 1
   Prep work... Take 2 sheets of aluminum foil (10x10 inches or so) and crease the corners to make 2 trays.
2. 2
   The sides should be around an inch high.
3. 3
   Put your flour in one and the bread crumbs in the other.
4. 4
   Beat the eggs in a bowl.
5. 5
   Put sauce in a pan and heat on low.
6. 6
   Heat water for pasta.
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   Put oil in a 10″ saute pan.
8. 8
   Heat oven to 350.
9. 9
   Remove chicken breasts from package, clean and trim off excess fat.
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    Cut each breast in two, lengthwise... right down the center.
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    Youll need a very sharp knife to do this cleanly.
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    To make the cut, place the breast on the cutting board, place your hand firmly on top to hold in place and cut evenly with your knife.
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    You should now have 2 breasts instead of one.
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    Cut remaining breasts.
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    So... if you got a package of 3 breasts, youll now have 6.
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    Time to crank up the oil!
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    I suggest med-high.
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    While the oil heats, dredge each breast in flour, dip thoroughly in egg wash and dredge in the bread crumbs.
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    Leave the breast sitting in the crumbs off to one side.
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    Repeat with the rest of the breasts stacking them on top of the finished breasts in the crumb tray.
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    Time to Go For It... Crank up the heated pasta water to hi.
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    It should only take a minute or so to come to a boil.
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    When it does, add the pasta while the breasts are cooking.
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    The oil in the saute pan should be hot.
25. 25
    Carefully add 3 to 4 breaded breasts to the oil and fry.
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    Turn (use tongs for turning) after the undersides are a golden brown.
27. 27
    This should only take a few minutes.
28. 28
    Place the cooked breasts on a cookie sheet and top with the provolone cheese.
29. 29
    Finish off the remaining breasts.
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    Slide cookie sheet in the oven to melt the cheese.
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    You can discard the aluminum pans that contain the flour and crumbs right to the garbage.
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    No clean up there!
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    Drain pasta, remove breasts from oven and add a spoon for the sauce.
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    Youre done except to serve.
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    You can be creative with presentation such as adding Italian parsley sprigs, putting sauce on the plate first and adding the breasts on top or what ever you like.
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    I like to go from stove to plate.
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    No other dishes or containers involved.
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    Less clean up is a good thing.
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    You can always add a salad and garlic bread to this meal if desired.
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    I usually do.
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    Lets Eat!
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    Chef Jeff www.the-blogging-chef.com