Tuesday, January 12, 2010

Chicken Parmesan

1 lb. boneless skinless chicken breast ($1.50)
1 egg, scrambled in 1 T. milk ($.07)
1/4 C. parmesan ($.30)
1/2 C. flour ($.10)
1/2 C. bread crumbs ($.10)
1 tsp. garlic powder ($.05)
1/2 tsp. onion salt ($.05)
1 T. parsley ($.10)
6 oz. shredded mozzarella ($.25)
1 lb. thin spaghetti ($.50)
1 medium onion ($.05)
4 cloves garlic ($.10)
1 tsp. olive oil ($.10)
4 oz. fresh mushrooms, sliced very thin - optional($.50)
14 oz. diced tomatoes, Italian-style tomatoes (if possible) ($.14)
28 oz. can crushed tomatoes ($.89)
2 tsp. basil ($.05)
1/2 tsp. oregano ($.05)

1. Cut chicken into 4 thin patties, flatten with meat tenderizer to uniform size.
2. Combine bread crumbs, parmesan, flour, parsley, onion salt, and garlic powder in a large bowl.
3. Dip chicken into egg wash, then into the bread crumb mixture.
4. Lightly fry in a skillet in a tablespoon of canola oil.
5. Cook spaghetti according to package directions, drain, rinse with cold water
6. Heat oven to 400 F.
7. Lightly grease a baking sheet, add chicken and top with shredded mozzarella. Bake for 6-9 minutes, or until cheese has melted.
8. In a large skillet, sautee onions and garlic in olive oil over medium heat for 5 minutes. Add mushrooms, sautee an additional 7-10 minutes. Add all remaining ingredients, heat thoroughly, stirring occasionally.
9. Top noodles with chicken breast and sauce, serve with side salad and garlic bread.

Yields = 4 servings
Cost: $5.00 or $1.25 per serving

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