It’s so easy to love Italian food. The recipes are all about emphasizing the flavors of natural ingredients: mozzarella, ripe tomatoes, fresh basil. And, mostly, they aren’t hard. Put together enough really, really good ingredients, and you’ll end up with something equally good or better.
One of my favorite Italian dishes, chicken Parmesan, really isn’t difficult to make at all. However, this adapted recipe is so easy, I can’t believe it. Literally, I decided to put together all the things that I like in the dish, sans breading to make it a little healthier or easier, and voila: a quick, tasty chicken Parm, sans the Parm, I guess. As long as you get the basic ingredients in there (chicken, tomato sauce, mozzarella, olive oil) it will turn out well; the rest is just about customizing it to you. That, in my book, is the only recipe worth having.
Here’s my version, but feel free to experiment. This is as foolproof as it gets, friends.
The easiest, tastiest chicken parm
About a pound of boneless skinless chicken breasts, sliced into small, thin pieces
Half a ball of fresh mozzarella, cut into large slices
1-2 cups of tomato sauce
1 fresh, juicy red tomato, chopped
Salt, pepper, seasoning, to taste
Cook chicken with olive oil over stove. The chicken should be cooked through, but not overly browned. Add salt, pepper and seasonings, as desired. In a baking dish drizzled with olive oil, add cooked chicken. Top with tomato sauce, chopped tomato, large slices of fresh mozzarella.
Bake in 375-degree oven, uncovered, for about 30 minutes. Dish is done when the cheese has just slightly started to turn golden.