Chicken Parmagiana Recipes

I love chicken parmesan but I never order the gooey, overly cheesy versions served at most restaurants since coming up with this version. My recipe uses all the typical components but instead of frying the breaded chicken breasts in oil, I crisp up the breadcrumbs by broiling the breaded chicken breasts for a few minutes, then topping with the sauce and the cheese and putting it back under the broiler. The result is a much lighter variation of the original with all of the crunch. I've grown to prefer the meaty almost bacon like flavor of smoked mozzarella in most situations that call for mozzarela since discovering a purveryor at my farmers market, but any kind of mozzarella will do, whether artisanal or pre-shredded from the bag.

Two tenders over 1/2 cup of spaghetti, is surprisingly well-behaved