Make Your Chicken Parmigiana on the Stove Top

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Chicken parmigiana is one of my favourite ways to do chicken, however it CAN sometimes be fiddly to make.

But not now, my lovelies, here is an easy way to make it, AND it is an unusual dish with the addition of Ramen noodles, mushrooms and tomato- so not your ordinary parmigiana!  Parmigiana is generally also put in the oven as well as on the stove top.

Ramen noodles are an inexpensive type of noodle and I find they are very versatile.

This recipe is very tasty, easy and uses just one pot, making it quicker, and my favourite point of sale - less washing up!

I served this with my mini pumpkin pies, and it was all so very "yummy" that I urge you to try it.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings

Ingredients
2 boneless chicken breasts (about 600g)
1 small egg beaten
Up to ½ cup breadcrumbs
2 tbsp olive oil
500 - 600 g jar spaghetti sauce
¾ cup water
225 g mushrooms, quartered
150 g packet Ramen noodles, broken up
¼ to ½ cup Mozzarella cheese, grated

Instructions
Cut the chicken breasts in half so they are not so thick.  Discard any small bits.  I cut off some smaller pieces that were not attached firmly, and used them, though they need less cooking.

Place the egg in a flat dish and the bread crumbs in a dish, or to save on washing up, on a piece of paper towel.

Dip the chicken in the egg and then the bread crumbs, coating all over.

In a large fat free fry-pan, heat the oil over a medium-high heat.  Cook the chicken for 3 - 5 minutes on each side till it is just cooked - this will depend on the thickness of your chicken.  Do NOT overcook as I always say or chicken breasts will be dry.  Put these on a plate and cover to keep warm.

Add the remaining ingredients except the cheese, to the fry-pan, and cook this for 4 to 5 minutes, or until the noodles are tender.

Reduce the heat to medium-low, and return the chicken to the pan, putting it over the noodle mixture. 

Sprinkle the chicken with the Mozzarella cheese.

Put a lid on the pot and cook for about 4 - 5 minutes, or until the cheese is melted and the chicken is warmed through.

Serve with a variety of things - baked vegetables would also go well with this chicken.

This recipe is also  excellent when re-heated in the microwave the next day, as the flavours of the tomato go through the chicken.

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