Chicken Parmesan

I read an article once about a mom who’s son wanted her to play Legos with him. They got so involved and were having so much fun she tossed the thought of having to make dinner aside and continued to play with her son until bedtime. A feat easily accomplished if that were Mason, our five year old. The other two would cause a riot if I did not have dinner ready on time.

To appease both sides I plan quick easy meals on the days that Stephen works late and is not home to help occupy the masses. Recipes like this chicken Parmesan involves little leg work. Most of the cooking time is unattended while it bakes in the oven. So I can play with the kids, give them a five minute warning that I need to go start dinner soon, get the dish in the oven and ten minutes later we are playing pirates again until the buzzer goes off. Planning ahead makes all the difference between chaos or smiles at the dinner table.

For a faster version I use pre-cooked chicken breasts either a store bought rotisserie or a fryer chicken I roasted the night before. I never recommend using store bought spaghetti sauce though so take the time to make the marinara sauce the day before or that morning in a crock pot.

Source: Adapted from December/January 2008 Cook’s Country
Favorite homemade spaghetti sauce
2 slices sandwich bread
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1/2 tsp salt
4 tbsp fat-free mayonnaise
4 boneless, skinless chicken breast cutlets, 1/2 inch
Mozzarella cheese

Pulse the bread in a food processor until coarsely ground. Heat oil in a large skillet over medium-high heat. Add bread crumbs and toast, stirring often, until golden brown about 5 minutes. Remove from the heat. Let cool slightly. Stir in the Parmesan cheese and salt.

Spray cooking sheet with cooking spray and set in a rimmed baking sheet. Spread each cutlet with mayo then dip into breadcrumb mixture. Arrange crumb side up on prepared rack. Spray with oil; bake until crumbs are dark golden brown, about 8 minutes.

Top each cutlet with 1/4 cup marinara and mozzarella (1 ounce each). Bake until cheese has melted and chicken is cooked through, about 5 minutes. Spoon 1/4 cup marinara onto each plate and top with chicken.