Chicken Parmesan is one of the great dishes of all times. It’s rich, elegant, tasty and economical. For a weekday night meal or for company, Chicken Parm is hard to beat.
But here’s another way to fix it and it’s easier. Instead of a chicken breast, use ground chicken patties. It cooks quickly and it’s guaranteed to be tender and juicy.
First, make the patties. I use a pound of ground chicken and add 1 egg, salt and pepper and about a cup of Panko Crumbs. Mix it all together until it feels “right”. Then form four equal patties. Put a tablespoon of butter and a tablespoon of olive oil in a skillet and fry the patties about 5 minutes a side. Now, add the sauce.
You can get fancy and make your own, or keep it simple and pour two cups of Prego Traditional Pasta Sauce over the patties, sprinkle a little Parmesan Cheese on top, add a cup of mozzarella and a touch of fresh basil. Put in a 350 oven for 25 minutes and you’re ready to go.
I think I actually prefer this method to that of using chicken breasts. Try it and see what you think.
Chicken Patty Parmesan
1 pound ground chicken
S & P
1 T butter
1 T olive oil
1 C Panko Crumbs
2 C Prego Pasta Sauce
2 T grated Parmesan cheese
2 C grated mozzarella cheese
2 T fresh basil