What you'll be getting:

Chicken Parmesan

Per Serving

2 oz dry pasta (Due to time constraints I was unable to make fresh pasta, sorry.) 

5 oz breaded chicken breast

1 c tomato sauce (tomatoes, zucchini, carrots, onions, oregano, basil, rosemary, garlic, salt and pepper) 

1.5 oz cheese blend (1/2 mozzarella, 1/2 parmesan) *

Equipment needed: casserole dish or oven safe pan, pot of boiling water. 

 

*Soy cheese for dairy-free diets. 

Place the chicken breasts in the casserole dish, or oven safe pan, there is no need for oil. 

Start boiling your water. The pasta takes roughly 11 minutes to cook. I threw the pasta in half way through the 15 minute timer. 

Preheat oven to 420 degrees. 

When the oven comes to temperature, place the dish/pan in the oven. Set a timer for 15 minutes. 

When the timer for the chicken has gone off remove the dish/pan and add the sauce. 

Add cheese on top of the chicken. 

If you would like a more cooked cheese after the 5 minutes have passed just place under the broiler for a minute. 

If you have a glass pyrex dish, you may want to warm the sauce up a bit. Adding a cold sauce to a hot dish may result in a broken dish. If you are using a pan, you don't have to worry about it, just be careful not to burn yourself when removing the pan. 

Place the dish/pan back into the oven and set another timer for 5 minutes. 

If the sauce appears dry, add a couple of tablespoons of water. 

After you drain the pasta, plate and then top with the chicken. From start to finish this dinner takes around 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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