chicken parmigiana...

These pictures don't even do this dish justice.

Lighting is a problem for me in the kitchen
after the sun has gone down.

That, and well, maybe... a couple glasses of wine.

Nahh, it couldn't be the WINE! Never.

Any who, this is super easy to make and just like Alfonso's!

"Who's Alfonso", you ask? Oh, only just the best little
Italian restaurant in my part of the world.
No, really... maybe it's not "just like" Alfonso's...
but it's close!

Before I give you the recipe, can I just say,
I really hate how this picture came out...
I'm still learning about photography.
Cut me some slack.

*Chicken Parmigiana*

4 boneless, skinless chicken breasts
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
4 Tbsp. butter
1/4 cup olive oil
1 jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.
Prepare your chicken by trimming and
pounding it to about 1/4 -inch thickness.
Combine the breadcrumbs and Parmesan cheese.
Coat chicken with breadcrumb mixture then dip in egg
and dredge in breadcrumb mixture again.
Melt butter and olive oil together in large skillet over medium-high heat.
Add chicken and brown on each side.
Pour about 1/4 of the spaghetti sauce in a lightly greased baking pan.
Arrange chicken in pan after it's browned.
Pour remaining spaghetti sauce over chicken.
Sprinkle with mozzarella cheese.
Cover and bake for about 20 to 30 minutes
or until thoroughly heated.
Serve over angel hair pasta
with a green salad and your favorite garlic rolls.

Enjoy!