The much favorite Italian classic, Chicken Parm, is a staple on pub menus, Italian restaurants and potlucks globally. This moorish dish and variations of, satisfy young and old as it can be dressed up or down. As a family menu item, it's handy for using up any left over pasta sauce and fresh mozzarella, while any leftovers make a perfect brown bag lunch reincarnated as a sandwich.
Here's a simple and lean recipe that will jazz up your week night menu.
- 4 boneless, skinless chicken breasts, halved
- Jar of Marinara Sauce (I used 4 cheese pasta with added grated zucchini)
- 8 oz. mozzarella