Sunday, February 01, 2015

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.

  • 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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