Chicken Parm

Confession: I’ve never before made chicken parmesan. Ronnie requested that I make it for lunch today, so game on. Sauce, noodles, cheese, chicken. How hard could it be? It has a few steps, but it’s not difficult to make.

Chicken Parmesan

General Directions

Preheat the oven to 400 degrees. Dredge your chicken in the seasoning and breadcrumbs. Bake, uncovered, for at least 30 minutes (fully cooked when chicken reaches 165 degrees). Flip halfway through so both sides are crispy. Add sauce and cheese to the chicken, and bake for another 5-10 minutes. Plate your noodles; add some sauce and chicken (and definitely more cheese).

For the chicken:

Original recipe was provided by the lovely Christina Bordini.


Boneless breasts (1 breast per person)


Seasoning – I used garlic powder, salt, and red pepper flakes – You need enough to coat both sides of the chicken

Olive oil (how much you need will depend on how much chicken you’re making – I used 1/2 cup for 8 breasts)


Coat the chicken in olive oil. Mix together the breadcrumbs and the seasoning. Dredge both sides of the chicken with this mixture.


That’s pasta for all you Italians and fancy people.

I’m not going to tell you how to boil noodles. If you’re unsure, refer to the box.

*I used fettuccine pasta because that’s what I like. Use whatever kind YOU like. Go crazy.

Tomato sauce with onion and butter:

Original recipe by Smitten Kitchen

This is one of my favorite sauces (next to the infamous Renda family sauce). It doesn’t get much easier than this! I wish I was Italian so I had a family sauce recipe to claim, but alas, I am not.


  • 1 can of crushed tomatoes (28 ounces)
  • 1 tsp of black pepper
  • 5 tablespoons of butter
  • 1 onion

Leave the onion whole. Cook all the ingredients for one hour over medium heat. Discard the onion when the sauce is finished cooking.

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