Wednesday, February 2, 2011
Paula Deen is my favorite. I have been cooking with her for a long time. I get her magazine and it just makes me want to cook or bake. I agree with her ...butter.... is good. This recipe was in a magazine and is very good.
Quick chicken Parmesan
by Paula Deen Serves 4 http://www.pauladeen.com
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tsp italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1 large egg
1 1/2 pounds chicken tenderloins or 3 medium size chicken breast that you will cut in long thick slices
4 tablespoons olive oil,
1 (6 ounce ) bag baby spinach
1 (26 ounce) jar pasta sauce, or Barilla marinara Sauce
1 cup shredded mozzarella cheese
1 (16 ounce) box fettuccini, cooked per instructions on box
In a pie plate, combine bread crumbs, parmesan cheese, italian seasoning, salt and pepper.
In another pie plate, lightly beat the egg. Dip chicken in egg, then dredge in bread crumb mixture.
In a large oven-proof skillet, heat 3 tablespoons of olive oil over medium heat. Cook chicken until golden brown, remove chicken from pan. his will be going in the oven at the end. Watch your saute pan so that you don't burn or get the heat to high. Add remaining 1 tbsp oil to skillet, add the spinach, cook and keep turning over till the spinach is wilted. Remove spinach from pan, and set aside. Using the same pan, add pasta sauce to skillet, place chicken over pasta sauce, then spread the spinach and cheese. Heat your oven to 350 degrees and place covered in oven and bake till heated, bubbly and the cheese has melted. You may want to remove the cover a few minutes to help melt the cheese. Serve over hot cooked pasta.