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Wednesday, February 29, 2012

Chicken Parmesan Magnifico

This is my new favorite food.  Ever.
I had some leftovers at Cori's (how did you have leftovers, anyway?)  two weeks ago, and have wanted to make it ever since. The best part is that it is so easy!  And flavorful.  And satisfying.  And makes you want to lick your plate, as Cori so aptly put it . . .
Cover the bottom of your pan with the olive oil, red pepper flakes,
and minced garlic, then top with the sliced chicken breasts

Top the chicken with fresh basil (yummy)
DelMonte is the best, people.  Make the
switch from Hunt's and you won't be sorry!
(I am not even getting paid for this endorsement--
It really is the best.  It's thicker and tastier
and I don't think Wal-Mart carries it anymore.
I buy mine at Winco)
Top chicken with spaghetti sauce and then bread
crumbs.  {Bread crumb tip: put the heels of your
loaves in your spice cupboard; they will go dry and
hard super fast without getting moldy.  Then blend
'em up with some herbs when you need them}
Top with torn, fresh mozzarella
and bop it in the oven for 30-35 minutes
Sprinkle with Parmesan before serving,
this is fabulous with spaghetti or angel hair, but
I bet it'd be good with penne or linguine, too.
The fresher you go, the tastier this dish will be: fresh garlic, mozzarella, and basil are gonna push it over the top.  But I have made it more than once, and it was amazing even with minced garlic from a jar, frozen/shredded mozzarella, and dried basil.

I am confident you will love it, too.


  1. Made this the other night and LOVED it! Thanks for sharing.

  2. I'm about to make this again. It is great and I just saw the asparagus chisken and pecan pasta... I'm going to have to try that too. Your blots are amazing. You should advertise on here... you could probably make some extra cash :) thanks for sharing all your recipes. This is one of my favorite places to come for ideas.


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