Chicken Parm is a meal that I know the kids will eat. Breading, frying the cutlets, and then baking them can be a bit time-consuming for a weeknight meal. I saw this recipe and thought it must be easier if it's made on the stovetop......I thought wrong. In theory, it sounds quick and easy. As for reality, I found this recipe took me too long to make. Not all of the chicken pieces fit in the fry pan, so I need to cook them in two batches. And turning over small pieces of chicken to make sure all the sides got browned.....annoying! I have to admit that this dish was tasty.....chicken parm and pasta, not much about it not to like. However, next time I'll just fry up some cutlets, and make regular chicken parm and serve with a side of pasta. If you have the time and like chicken parm then you'll probably like this dish!
recipe from Creative Kitchen Adventures
1 lb boneless, skinless chicken breast
Italian seasoned bread crumbs to coat
1 whisked egg
Favorite spaghetti sauce
Pasta of choice
4 to 6 oz. Fresh Mozzarella Cheese
1.Prep water for pasta, bring to a boil & turn on low.
2.Make chicken nuggets with chicken breast.
3.To make chicken nuggets: cut chicken into 1-inch cubes.
4.Dip cubes into egg, and then put in ziploc bag with bread crumbs and toss to coat.
5.Heat oil in skillet, and fry up chicken nuggets.
6.Make spaghetti sauce or heat up sauce of choice.
7.Make pasta per directions and drain.
8.Add chicken nuggets and pasta to sauce.
9.Add fresh mozzarella and stir around till melted in.
Family Rating: 1 1/2 thumbs up.