Chicken Parmesan (a twist)

This really should be called something else.  It is a version of Chicken Parmesan, but not the regular version you would usually see.  How about Chicken with Marinara and Parmesan Cream Sauce?  Yeah, I thought it was a bit much too.

Tyler doesn't normally like Chicken Parmesan (I think he groaned at the sound of it) but while he was eating this, he said, "You better write this recipe down."  He LOVED it.  If you are wondering why I use him as a reference so often, it's because he is probably my pickiest eater.  I really do love food and sometimes I wonder if my idea of "good" is skewed because I am so easy to please.  I always figure that if Tyler likes it, it must be good because he is NOT easy to please.  (I still love him though.)

I had half of the Marinara left from dinner a few nights before.  I thought about having a left over night, but also wanted something a little different (especially since a couple of us had pasta and marinara for lunch.;))  I was brainstorming what I could make and found all the ingredients for this.  It was truly a beautiful moment.  

Believe it or not, everything I make doesn't end up on the blog.  I feel like each recipe on here has to have a good reason to show up.  Like super easy or super delicious (or maybe super awesome).  This is definitely super delicious.  It really wasn't that hard to make, especially since I had the marinara already made, so it might also be easy.  My opinion on easy might also be skewed too.  It's hard to say, what do you think?  This sounds easy, right?

Chicken Parmesan

7-8 Chicken Tenderloins, room temperature

2 T canola oil, divided

2 eggs

1 T milk

1/2-3/4 cup flour

salt and pepper

2 cups Italian bread crumbs

2-3 cups marinara sauce

Parmesan cream sauce (recipe below)

grated Parmesan to serve, optional

pasta of your choice, optional

Parmesan Cream Sauce

1 T butter

1 T flour

2/3 cup milk (I used skim)

1/2 cup grated Parmesan cheese (I used the stuff in the bottle for the sauce)

4 oz cream cheese, cut into chunks

Preheat oven to 425.   Line a baking sheet with aluminum foil and brush with 1 T oil.  Place chicken between 2 pieces of plastic wrap and pound flat to 1/4 inch thick.  Salt and pepper both sides of the chicken.  Place flour on a plate or in a bowl and bread crumbs in a bowl or on a plate.  In a separate bowl, beat eggs and milk until foamy, You should have 3 bowls, egg mixture, flour and bread crumbs.  Working with one piece of chicken at a time, coat chicken with flour and shake off excess, coat well with egg mixture and then dip in bread crumbs and coat each side.  Place on baking sheet and repeat with remaining chicken.  Brush top of chicken with remaining 1 T of oil 

and bake for 12-17 minutes, until chicken is done and breading is golden.  While baking chicken, make the Parmesan cream sauce and heat up marinara.  In a sauce pan, over med-high heat, melt butter and whisk in flour.  Pour milk in slowly, whisking it into flour.  whisk and simmer until bubbly and thicker.  (2 minutes)   Stir in Parmesan and cream cheese until lumps are gone.  Don't boil once cheese has been added.  Keep warm until ready to serve.  Place chicken, pasta, Marinara and Cream sauce on a plate a serve with grated Parmesan on top.  Serves 4-6

 I am ready to have this again tonight!

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