Chicken Parmesean
Literally one of the easiest and greatest dishes you will ever taste (If you do it right)
Ingredients: chicken Breasts, bread crumbs, flour, egg,oil spaghetti, mozzerella, tomato basil sauce.
first step is to trim all of the fat and hanging bits off of the chicken and cut the breast in half horizontally. grab three large plates and on one put flour, one put egg, and the other bread crumbs, season the flour with salt and pepper, the eggs with salt and pepper, and the bread crumbs with pepper, oregano, basil, and thyme. rub the chicken breast into the flour mix, then egg mix, then the bread crumbs, make sure that the chicken us thoroughly coated with each mix.
grab a frying pan and put it on medium heat wait until the oil is hot enough to fry. you can test this by throwing in bread crumbs and see if the oil bubbles. when the oil is ready drop the chicken in and cook on Sid auntie lit it is golden brown, flip and cook until the side is golden brown. set on a plate with a towel to absorb the excess oil on it.
set the oven to 400 degrees and place chicken on a baking sheet. put a spoonful of tomato basil sauce on top and a generous amount of mozzarella cheese when the oven is heated put the chicken in for 15-20 minutes or until the cheese starts to brown. while that is happening bring a pot of water to a boil and add your spaghetti and boil it for 8-10 minutes. you can test if it’s ready by eating it or throwing the pasta on the wall to see if it sticks. when the pasta is done cooking mix it with tomato basil sauce (not a lot though because it can overpower the other flavor profiles very easily).
Plating: put the pasta first onto the plate and then put the chicken on top of the pasta. when eating I recommend you take bites that include chicken and pasta together because there flavor profiles work well together.
This was my favorite dish growing and still my favorite dish today. it was also the very dish I had ever made without a recipe or help from anyone else. It would have just felt wrong not to include it. and It’s a recipe that doesn’t really need any measurements because just eyeballing everything will probably make it taste even better.
