Growing up my mom made her own version of Italian chicken. It was the only thing in her repertoire that required the use of a griddle, so I always kind of thought it was just a food that required a griddle and so I couldn't make it because I don't have one. Turns out, I have absolutely no idea why she used said device. I'm pretty convinced she got it for her wedding and felt she had to use it for something...so Italian Chicken it was.
So...in this, the week before Passover....we try to cram in as many carbohydrates as possible before we are deprived of the fuel of life.
So I made up my own Italian Chicken and it was pretty dang good so I will share:
Kara's Italian Chicken
Serving size: 2
2 raw chicken breasts
1/2 cup breadcrumbs
dash red pepper flakes
dash oregano or other Italian seasoning
salt and pepper
Pasta sauce of your choosing
Preheat oven or toaster oven to 350 degrees. Heat a pan on the stove top to medium heat with olive oil or Pam. Mix breadcrumbs, red pepper flakes, parsley, oregano and any other Italian seasonings you would like to use in a bowl. Dip each chicken in the bowl to coat evenly.
Discard the remaining crumbs and seasoning.
Brown the chicken breasts for 4 minutes per side on the stove. After each side has been browned, transfer to a oven safe pan, cover with pasta sauce, top with Parmesan (optional). Cook for 20 minutes at 350 degrees.
Sounds putsy but it is not, it's quite easy. And delish.
And here's my preachy moment. Use organic, free range chicken. It makes a difference, a huge one. You will never go back. If you care enough to buy a designer handbag, then care enough about your body to buy quality ingredients.
And if that lecture didn't work, just think of the poor mistreated chickeys in windowless pens, so fat they cannot walk.
Bet that guilt trip worked!
Balk balk (that's me impersonating a chicken)