I love chicken parmesan. And as you’ve probably noticed, I’m not one of those people that has time to be completely organic, Paleo, gluten-free, etc. Sometimes, I barely have time to sit down to eat at all. That’s real life for me. Maybe your life looks different. Nothing wrong with that. So I’ve been in need of a quick and yummy chicken parmesan recipe.
In fact, I’m always looking for recipes that are delicious, easy, quick, and not completely horrible for my health.
When I find one, I add it to my monthly rotation, and I share it with everyone!
Hence, the idea for In My Belly in 30. In order for a recipe to qualify for this series, it has to be able to be cooked in 30 minutes or less, be uncomplicated, and fairly inexpensive, and not horribly unhealthy. Most importantly, it has to be delish!
The first recipe I’ll share in the In My Belly In 30 series is my Zippy ChickParm. This is a super yummy and easy-to-follow recipe that is sure to please anyone you make it for.
So, first things first, we need wine. Today our selection comes from the Provence of the Target Clearance section. It was a whopping $2.99!
Get your priorities straight and start with a glass of wine
I almost always pour myself a glass of wine before I begin cooking because I am an adult and I can drink wine when I cook if I want to. I also feel like it gets my creative juices flowing. And I tend to pour a splash of wine into almost everything I make. Yea, sometimes my life is awesome!
Now that we have wine in hand, let’s do this!
3 or 4 frozen breaded chicken breasts/tenderloins
24 ounce jar of marinara sauce
2 cups finely shredded mozzarella
1/4 cup finely shredded Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley
1 teaspoon white sugar
Ingredients for Zippy ChickParm
Preheat oven to 425 degrees:
Oven to 425 ° F
Spray an 8 by 8 inch glass pan with nonstick coating:
8 X 8 glass baking pan
3. Pour about 1/4 cup (guessing is fine, exact measurements are unnecessary) of marinara sauce into the 8 X 8 inch pan. Spread evenly with rubber spatula to coat whole bottom of pan:
Gather garlic powder, onion powder, parsley, and sugar (yea, I use cheap spices, what you gonna do about it??):
Measure each spice right into the jar with remaining marinara sauce:
Put the lid on the jar and shake very well, about two minutes, to thoroughly mix the spices into the sauce:
Side point: The sugar is important, so don’t skip it. It cuts the acidity from the tomatoes. I always put a teaspoon of sugar in red sauces.
Ok, back to the recipe. Next, place three or four frozen breaded chicken breasts or tenderloins into sauced pan arranging evenly. I use Tyson brand, which you can get a big bag of at Sam’s Club or Costco. I only use three, because there’s only two of us eating during the week (so that leaves an extra for Mr. OG’s lunch the next day), but four will fit fine:
Pour spiced marinara sauce over chicken breasts:
Spread sauce evenly:
Sprinkle about 1 1/2 cups of mozzarella cheese over sauce. Then sprinkle the 1/4 cup of Parmesan cheese over the mozzarella. Sprinkle remaining mozzarella over top of Parmesan. Splitting the cheese this way makes sure the Parm doesn’t get really hard on top, and both cheeses melt evenly:
Place dish on center rack of preheated oven:
Set timer for 25 minutes:
At this point, I like to make sure and pour myself a second glass of wine, because it take a lot of sips to get through food prep.
While the timer is going, make your sides. I like to keep it simple. I usually boil some thin spaghetti noodles (use any kind of noodle you like), and simmer some canned or fresh green beans in butter, salt and pepper. Texas toast or garlic bread is a yummy side, too.
After 25 minutes, your ChickParm should look like this:
Yummers!! Serve over the noodles!
There’s your gorgeous Zippy ChickParm! Don’t forget to pour yourself another glass of wine before digging in!
Like I promised, if you followed the instructions correctly, you will have a yummy hot meal in 30 minutes from start to finish! Also, you will likely be a little bit tipsy. What’s bad about that?