Chicken Parmesan (food storage version)
Similar to the simple chicken patties, but with just a few changes and voila! This version of chicken parmesan is fast and easy, but still delicious.
Ingredients:
- 2 cans of chicken, drained
- 2 large eggs
- 4 T. milk
- 1 T. dried onion
- 2 slices of bread, finely crumbled
- 1/4 c. parmesan cheese
- 1/4 c. ground flax
- 1/2 t. Italian seasoning
- salt, pepper, and garlic powder to taste
- 4 T. coconut oil
- Spaghetti sauce
- mozzarella cheese
- 12 oz. spaghetti
In a small bowl, add 1 T. water to dried onion to rehydrate; set aside. Beat egg and milk in large mixing bowl. Add rehydrated onion, bread crumbs, parmesan cheese, flax and seasoning; stir well until combined. Form mixture into 6-8 patties, according to desired size. Melt 1-2 T. oil in large skillet over medium heat. Add 3-4 patties to hot pan and fry for 4 minutes on each side. Add extra oil as needed to pan and cook remaining patties.
Transfer finished patties to lined cookie sheet. Top each pattie with a spoonful of spaghetti sauce and mozzarella cheese. Bake at 350 until cheese is melted. While chicken bakes, prepare pasta. Once cooked, drained and return to pot. Add 1 c. spaghettie sauce to pasta and stir well. Serve chicken patties on a bed of pasta and top with more sauce as desired. Sprinkle with additional Parmesan cheese.
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