Introduction: [Collegiate Meals] Pseudo Chicken Parmesan
Miss homemade chicken Parmesan? By comparison to my family's recipe, this tastes nothing like it - but it satisfies the itch without taking much time. Plus, we don't have to fire up the stove to pan fry anything! Serve up with a wedge of Stromboli and Green Beans and you have yourself a meal :)
While it may look "burned" to you... this is in fact how I brown my cheese under a broiler. If you don't let it get enough heat, the cheese won't change in flavor. Like meats, there's a difference between making the meat turn brown and browning your meat. If you don't let it carmelize, you might as well eat it raw ;)
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients and Cost
Chicken Patties(20): $7.99
Tomato Sauce $0.88
Shredded Mozzarella Cheese: $1.50
Gross Cost: $10.37
We will have leftover
7/8 a package of cheese
5/8 a jar of sauce
So the net cost is 1.32
Step 2: Preparation (Set Oven to 400F)
Place two chicken patties on a foiled baking pan.
Pour a little sauce over the top of each piece of chicken.
Bake for 15-20 minutes until the chicken are hot - adjust time if your chicken is thawed.
Sprinkle some mozzarella cheese on top and continue baking for an additional 5-10 minutes or until the cheese is melted and begins to brown.
Sprinkle some mozzarella cheese on top and turn your oven's broiler on. Broil 3-5 minutes on top rack for a faster and more crispy cheese crust.
Step 3: Serving Suggestions
Stromboli makes an excellent side dish. However, I would suggest a vegetable Stromboli - no need for meat overload.
Traditionally, my family serves this with a thin spaghetti (but not as thin as angel hair). Instead of tomato sauce, mix a little butter and Parmesan cheese (future instructable -- as pictured).
While this recipe can't compete with real chicken Parmesan in which chicken is breaded, pan fried in good olive oil and baked -- it's quick, cheap and I personally love the taste of slowly reduced sauce.