Chicken-Parm over Ziti


Chicken Parm is ALWAYS an easy-go-to meal to whip up. It’s hearty, relatively easy, and tasty.

I always have Chicken-Parm essentials in my pantry. I’ve made it numerous times as an impromptu meal, and no one ever complains. And the cost of such an impromptu meal is really just the cost of a chicken breast, since I’m HOPING the average household has flour, breadcrumbs, tomato sauce, garlic, onion, and spaghetti on hand.

I have featured the tomato sauce a few times already, so both for you convenience and mine, (really mine), here’s the link to it.

Ingredients for 2:

  • 1 chicken breast, cut into strips
  • ½ cup of flour, more for dredging
  • 1 egg
  • 3 tablespoon of milk
  • 1 cup of breadcrumbs
  • ¼ cup of grated parmesan cheese, more for topping
  • 1 teaspoon of Italian seasoning
  • Salt and pepper
  • ½ pound of ziti
  • Oil for frying

Prepare the tomato sauce and allow to simmer.

Boil the pasta according to the directions.

Heat ½ inch of oil in a frying pan.

Season the chicken strips with salt and pepper and then dredge.

Prepare the egg-wash mixture by combining the milk and egg and set aside.

Prepare the coating by combining the flour, breadcrumbs, grated cheese, salt, pepper, and Italian seasoning.

Dip the dredged pieces of chicken into the egg mixture. Allow for excess to drip off, then cover in the breadcrumb mixture. Set pieces aside.

When the oil hot enough (sprinkle some flour and it should just disintegrate), start frying the chicken in batches, about four to five minutes on each side.

Drain the chicken on paper towel.

Serve over pasta and under the tomato serve. Top with more grated cheese if desired.

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Published in: on July 14, 2010 at 7:12 am  Comments (1)  
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One CommentLeave a comment

  1. This looks really, really good.


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