Tasty Tuesday: One Pan Chicken Parm

Dishes.

Ahhh dreaded dishes. 

I LOVE cooking. I hate dishes.

There are certain recipes I try to avoid making just because I know the cleanup takes almost as long as it took to make the meal!

Therefore, I have tried to simplify some of my favorite recipes into making less of a mess.

I have made chicken Parmesan quite a few times. 

It has always been in the oven and taken way too long.

By the time it's ready I have eaten most of the snacks in the pantry and I'm not even that hungry anymore. 

I got to thinking the other day... "This can probably be made into a skillet only recipe. There's no need for the oven."

Ta-Da! It worked.

And it was great :)

Ingredients

• 6 boneless skinless chicken tenders or 4 breasts
• 2 tbsp olive oil
• 1 egg scrambled
• 1 tbsp. heavy whipping cream ( regular milk works just fine too)
• 1 tsp garlic salt
• 1/4 cup italian seasoned bread crumbs
• 1/4 cup flour
• 1/4 cup grated Parmesan cheese
• 1 can diced tomatoes
• angel hair pasta on the side

Directions

1. Combine cream and egg in small bowl. In separate bowl combine bread crumbs, flour, garlic salt, and Parmesan cheese. Heat pan on medium heat with olive oil in the meantime
2. Dip chicken in egg mixture then immediately in dry flour mixture. Coat chicken. Once the oil is heated transfer chicken to the pan. (if you sprinkle a tiny bit of water in the pan and the oil pops, it's ready)
3. Continue with each piece of chicken
4. Cook chicken completely reducing heat if the outside begins to get too brown.
5. In the meantime cook your pasta so it's ready at the same time
6. Once chicken is fully cooked (use a fork to check the inside if necessary) reduce heat to low, add the can of diced tomatoes evenly throughout pan, and let simmer for a few minutes. 
7. Sprinkle the top with more Parmesan cheese and serve over pasta. I usually add some marinara and a little bit of the leftover whipping cream to the pasta. 

This goes great with some garlic bread and a Caesar salad and is 100% husband approved ;)

Happy eating friends!

All my love,

Aleigh Joy