An Easy Chicken Parmesan Recipe Menu For a Busy Night

This is an easy chicken recipe for Chicken Parmesan that is quick enough to cook even on a busy night.

Thirty minutes before dinner put the Chicken Parmesan recipe together and put into the oven. Set your timer for 20 minutes and turn your attention to the vegetables.

I like to serve this with "baked" sweet potatoes. Choose sweet potatoes that are short and fat, rather than the long thin ones. The long sweet potatoes will be more fibrous and tough. Sweet potatoes are easy to "bake" in the microwave. Simply put 1 small sweet potato per person into the microwave and microwave for 8 minutes. Check them after 8 minutes. If they are not soft, cook for a few more minutes until they yield to the touch. Cover with a towel or foil to keep warm until the chicken is ready. To open the potatoes for serving, slice straight down the center long ways. Press down on the potato top, then press inward on the ends. This will open the potato, loosening the potato and giving you room to add butter. Serve with butter or honey butter and cinnamon.

For a salad, I prefer spinach or mixed greens with this. The combination of the Easy Chicken Parmesan, the orange of the baked sweet potato, and the dark green of the spinach salad look attractive on the plate. Wash and dry the loose leaf spinach, toss with the Spinach Salad Dressing. You can garnish this with a little boiled egg slices if desired, but that is not necessary.

Easy Chicken Parmesan Recipe

One 2 1/2 to 3 pound chicken, cut up, or 3 pounds chicken parts

1/3 cup water

1/2 teaspoon seasoned salt

1/2 cup parmesan cheese, grated

1. Place chicken in a 13 X 9 X 2 inch baking dish. Add the water. Sprinkle with seasoned salt and cover well with parmesan cheese

2. Bake in a 475 degree oven for 20 minutes.

3. After 20 minutes, reduce the heat to 375 degrees and cook for an additional 10 minutes or until the chicken pieces are done.

Spinach Salad Dressing

1/3 cup sugar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon sweet basil

1 teaspoon marjoram

1 large garlic clove, minced

1/2 cup olive oil

1/2 cup red wine vinegar

Mix all together and serve over spinach or mixed winter greens.