Spaghetti Chicken Parmesan
Total TimePrep/Total Time: 20 min.
I made this recipe tonight for dinner and it was delicious! Two minor changes: I had more chicken to cover (4) 6 oz. chicken breasts, thin sliced, so I used both 1/2 cup Parmesan and 1/2 cup Italian Bread Cups in my dry mix, and, 2. I substituted 2 Tbsp. of Italian Seasoning in place of the basil and oregano. The breasts were golden and juicy. I made extra sauce because we like extra sauce on our chicken and spaghetti. It is officially my go-to Chicken Parmesan recipe'.
Yummy and easy to make. I ended up doubling the sauce because we like things saucy. The chicken stuck to the pan a lot and lost quite a bit of coating so I think I would cook it in the oven next time.
Very delicious recipe! I used Panko Italian seasoned bread crumbs, and still added the extra seasonings per the recipe. In place of spaghetti noodles, I used my vegetable spiralizer to make zucchini noodles.
An elegant meal made so quickly!
Served this for company last night and it was really moist and good. The only thing I did different was to dust the chicken in flour before dipping in egg and rolling in bread mix. I used a can of Traditional spaghetti sauce "as is" and served the remaining sauce in a pitcher to be used over the pasta (just plain old spaghetti) if desired. The only other thing needed for the meal was a salad and dessert. Sure had raves. Will definitely serve this again.
This was very good. I did make two adjustments though....I flattened the chicken so it was crispier and added some heat with red pepper flakes. :)
This went together so quickly, very moist, and just delicious!
This was good, but my family prefers the version I've been making for years.
Loved the chicken seasoning. Really added to the taste.
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