We cook: Chicken Parmesan

It may be embarrassing to admit, but I have never cooked chicken before.  I find raw chicken gross.  DH, however, showed me recently how easy it is to fry chicken at home and I may have to get over my aversion because it was delicious.  For dinner a few weeks ago we made spaghetti with a normal jar of tomato sauce and then fried chicken to make chicken parmesan as well.  We didn't happen to have many ingredients in the kitchen at the time so this was a very bare bones recipe, but it turned out pretty well all the same...really if you cover something fried in cheese, how bad can it be??

Ingredients

• Chicken breasts
• Flour
• Spices
• Vegetable Oil
• Spaghetti Sauce
• Cheese

Instructions

1. Butterfly the chicken breasts. Directions
2. Mix flour with seasoned salt, pepper, and garlic salt to taste (this can pretty much be any seasonings that you have on hand.  You want to flavor it a little bit more strongly than you think is necessary)
3. Heat about half an inch of oil in a frying pan until it sizzles when you throw in a drop of water 
4. Dip the chicken in the flour to coat both sides and then put it in the pan
5. When chicken is mostly cooked, flip to the second side
6. Carefully re-dip the chicken in the flour to coat both sides a second time 
7. Re-cook chicken in the oil on both sides briefly

When you take the chicken out, you can pat some of the oil off with paper towels and cut into the thickest part of the chicken breast to check that it is fully cooked.  Then dump some tomato sauce and cheese on top.  We used Parmesan cheese because it was all we had at the time.   You can then throw them in the oven or toaster oven on broil to melt the cheese if you want to.