A long time ago I made chicken parmesan and I hated it. It was the texture of the chicken and the sauce and stuff. YUCK. I hated it. A few weeks ago hubby and I were watching Worst Cooks in America. One of the contestants used ground chicken for something and hubby looks at me and says what do you think about using ground chicken to make chicken parm? I thought about it a minute and I thought ok, we’ll do it.
If you remember I made a post about my son taking his lunch to school. I told ya’ll to try the chicken meatball recipe. It was the bomb. I was making them the other day to freeze for Coop’s lunches. After I finished them, hubby does what he always does, he stole one. He says “Honey, you know we should use this recipe for chicken parm.” I thought about it for a bit and decided he was right. I had to redo my recipe a bit, but it worked and it was SO good.
3/4 cup bread crumbs
3/4 cup parmesan cheese
1 teaspoon thyme
1 tablespoon parsley
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 lb ground chicken
In a plate mix 1/4 cup parmesan cheese and 1/4 cup bread crumbs. Mix all remaining ingredients in a bowl. Divide into four portions. Flatten like a hamburger. Dredge both side in the bread crumbs and cook in a frying pan on medium heat in oil. If they need to be cooked longer, stick them in a 350 degree oven. Do not over cook! Put cheese on top and put back into oven until bubbly and brown. Serve with your favorite pasta and tomato sauce.