Recipe: Simple Chicken Parmesan

Everyone is always looking for a new, simple way to prepare chicken. This recipe is easy to make and tastes super yummy, as well! Though the recipe feeds two, it can be doubled or even tripled to feed a family. You can substitute any sort of "starch" you'd like if you aren't a fan of rice -- this recipe is just as good served alongside potatoes (mashed, baked, or roasted), noodles (spaghetti or, for variety, egg noodles), orzo, or couscous.

Chicken Parmesan

2 boneless, skinless chicken breasts
1 clove garlic, finely chopped
3 tsp extra-virgin olive oil (or enough to coat the bottom of your pan)
1 cup Italian salad dressing
1 cup bread crumbs (Italian or regular)
1 can (14 oz) Italian style stewed tomatoes
1 tbsp cornstarch
1 tsp oregano
1 tsp basil
1/4 tsp hot sauce OR crushed red pepper flakes (optional)
1/4 cup grated Parmesan cheese
rice (of course!)

1. Cook rice according to package directions; set aside. You can also serve this with egg noodles or potatoes, as well, and it's particularly good with green beans or snow peas.

2. Coat bottom of large pan with olive oil; add garlic and place over medium-high heat.

3. Set out two small bowls and a plate. In one bowl, place the salad dressing; in the other, bread crumbs. Dip one chicken breast into the salad dressing, coating it liberally, then dip it in the bread crumbs, rolling it around to ensure that the entire breast is covered. Set aside on the dish and repeat with the second piece of chicken. Lay both breasts gently into the hot pan, careful not to splash the oil. Cover.

4. As the chicken cooks, combine the tomatoes, cornstarch, oregano, basil, hot sauce or crushed red pepper flakes in a small pot. Cook over medium heat, stirring constantly until thick.

5. After about 10-12 minutes, turn the chicken over. Let cook another 10 minutes or so. You may want to use a knife to check the inside of the chicken, if you're like me and anal about how well chicken is done. An alternative is to use breast tenders or smaller, bite-sized pieces of chicken, as these fry up in no time.

6. Once chicken is cooked thoroughly, drain. Place over low heat and pour tomato sauce over the chicken. Top with liberal amounts of sprinkled cheese; cook uncovered for 5 minutes or until the cheese melts.

7. Serve with rice, noodles, or potatoes, and scoop out the extra tomato sauce to use as a gravy! I recommend adding a green vegetable on the side ~ green beans, perhaps, or a garden salad. Enjoy!

Serves 2. Double as needed, but be careful when increasing the spices (a little goes a long way).