I love Rachael Ray’s Chicken Parmigiana. I know you’re thinking haven’t you already made this one? This recipe has a little kick to it, and since I love it so much, why not. This was really excellent, even the little one ate all of his chicken. I served this up with some pasta I had in the pantry. It was a perfect meal!

Recipe: Chicken Parmigiana

Chicken Parmigiana

Cookbook: Big Orange Book

Total Time: 30 minutes

Notes: I didn’t use mozzarella cheese, I was all out, but the parmesan was sure tasty!

Well I have tried to make parmigiana chicken several times, but with this Rachael Ray recipe, it all came together. I think its the lemon. This was so good, when the baby ate his chicken he kept clapping. I guess that’s a good sign. I’m so glad we had this tonight, it’s perfect for a cooler night, so if you’ve got a cold night coming up, heat your kitchen up with this!

Recipe: Zesty Chicken Cutlets Parmigiana

Zesty Chicken Cutlets Parmigiana

Cookbook: 30 minute meals

Total Time: 40 minutes

Husband Says: “It was good, the chicken was tender.”

Notes:I didn’t do anything different to the sauce except I used 1 can of crushed tomatoes, but on the chicken I cut frozen breast in half, to make them skinnier. That will help your chicken cook faster. Also I just squeezed the lemon juice over the chicken and breaded it in the cheese and breadcumbs. I did salt the chicken before, the flavor was great. I think if I would’ve added the parsley and red pepper flakes it might have been to much.

Ingredients

cover the chicken with lemon juice

bread in cheese and breadcrumbs

Quick Fry in EVOO

the sauce

chicken with melted cheese