Okay, I’m going to be honest. I really hate canned clam sauce. Mike loves it. I tried it and didn’t like it. I made it once, from scratch and it was pretty good. So, I’ll never go back to the can. I just won’t.
Well, I left Mike in charge of going to the grocery store and bringing home something to cook me. He brought canned clam sauce home. Sigh. And, while I have no doubt that anything he made me would have tasted good because it would have been made with love, I just couldn’t bring myself to do it.
So, I took over the stove. Chicken Parm insued and it was freaking phenomenal. I mean, restaurant-worthy delicious. I think even Mike was impressed, although he held onto his offense for getting his idea shot down. So, I wanted to share the raggamuffin, thrown together recipe for anyone out there whose mouth may now be watering.
3 Chicken Breasts | 1 Cup Flour | Several Dashes of Garlic Salt | Several Dashes of Freshly Ground Pepper | Several Dashes of Oregano | 2 eggs | 1 Jar of your favorite Spaghetti Sauce (I use something garlic related) | 1 Handful of Mozzerella Cheese | 1 Handful of Grated Parmesan Cheese | Pasta of your choice
Dip each breast into the egg and then into the flour. Make sure it’s good and coated with flour.
Place the breaded breasts (and say that five times as fast) into a baking dish. Bake at 400 degrees for about 20 minutes.
Warm up some EVOO in a pan on the stove. Put the chicken in the oil and sizzle on each side for about 6 minutes. Should be golden brown. Use more oil if you need to.
In a baking dish, transfer the chicken breasts and pour your can of sauce over them. Good and surrounded. Then, sprinkle the Mozzerella over the chicken, and then sprinkle the Parmesan over that. Broil until the cheese turns golden.
(Cook your pasta as usual)
Serve up, Eat up and Enjoy!