One daughter gave me a ukulele concert and the other made me dinner. What more could a mother want for Mother’s Day?
Chicken Parmesan and mashed potatoes were on the menu, with shortbread AND brownies for dessert. Shortbread because I love shortbread, and brownies because my daughter loves to bake and baking one item wasn’t enough for her, despite the fact that we didn’t have enough sugar or chocolate for the brownie recipe. Suffice it to say, I stuck to the shortbread, although the brownies were not half bad given the lack of ingredients.
Chicken Parmesan, adapted from Relish
- 4 boneless chicken breasts
- 3/4 c. panko (Japanese bread crumbs)
- 3/4 c. grated parmesan cheese
- 1-2 eggs (I usually find one to be enough)
- olive oil
- 2 c. prepared marinara sauce (sorry, sorry, sorry! Jarred pasta sauce is not usually Good Enough, but it was fine for this recipe.)
- 1 8-oz. ball fresh mozarella cheese
- salt and pepper
- Side dish: mashed potatoes
1) Get your mashed potatoes going, if you are like my daughter and choose this side dish.
2) Preheat the oven to a high temperature (original recipe says to put in broiler, but that’s a pain, so I preheated my oven to as high as it goes. You’re just going to be melting cheese so it doesn’t really matter that much.)
3) Slice the chicken breasts in half lengthwise, to make them thinner. (This also works out well because there are often only 3 chicken breasts in a package — now you have 6.) Season with salt and pepper.
4) Beat the egg in a shallow bowl, and combine the panko and parmesan cheese in another shallow bowl.
5) Dip the chicken breasts in the egg and then the panko mixture.
6) Heat olive oil in a skillet (possibly oven-safe — more on that later) and cook chicken until brown and cooked through — about 6 minutes per side.
7) The original recipe says to spread the marinara sauce in a baking dish, put the chicken on top, and top each piece of chicken with sliced mozzarella, and that’s what my daughter did. The Good Enough Gourmet would have just spooned the marinara sauce into the skillet under and around the chicken, topped the chicken with mozzarella, and stuck the skillet in the oven. Here’s how my daughter did it:
8) Put baking pan or skillet in the oven until the chicken is cooked through (it may already be; mine was) and the cheese melts. It will just take about 5 minutes.
Here’s the finished dish without the artsy Instagram effects that the top picture has:
And here are the desserts:
Happy Mother’s Day to all!