Last week I needed a meal that would be reasonably quick & easy, yet warm and filling on a cold January night. Enter Chicken Parmesan. I made a few changes to the recipe:
a. I didn’t have seasoned bread crumbs, so I used some of my own and added Italian seasoning
b. After browning in the pan, I tossed the breasts into the oven for a few minutes to finish cooking.
c. Right before the chicken was ready to come out, I sprinkled some mozzerella & some more parmesan over top and let them melt.
Add some pasta, sauce from a jar (I love you, Paul Newman), and asparagus and voila. Yummy.