After church on Sundays we are usually starving. I see all the little kids at church mac down on the free donuts and juice and sometimes I might stare at them for too long like I am disapproving of there indulgence, but really I’m just jealous of them. Yes, I might have a few pieces of donuts myself, but let’s be honest, I need like 6 donuts to be FULL. And then that would just be rude to eat so many. But for them, they are cool with just half a donut. Oh to be a kid again…

So I rush home after church to try and make something that isn’t too time consuming because my stomach is reminding me I don’t have too much time to spare. For some reason on Sundays I want comfort food. A dish I can count on to ALWAYS please Jon is parmesan chicken. Whether it is plain, over pasta, or inbewteen 2 pieces of bread, he enjoys is. And it’s also very comforting to me. So it works.

Serves 2
(All measurements are somewhat approximate based on the size of your chicken pieces)

4 chicken breasts tenders (or 2 breasts)
2 eggs
1/4 cup whole wheat flour
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp salt (optional, just based on seasoning preference)
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese (I use low fat)
2 whole wheat sandwich rolls
olive oil

Pound the chicken tenders on a cutting board until they are 1/4-1/2 inch thin.
*This helps the chicken cook quickly and evenly.

Coat the bottom of a frying pan with olive oil. Heat it over medium/high while you are drudging the chicken.

Prepare the 3 dishes for drudging the chicken in:
lightly beat the eggs in 1 dish
add the flour to the 2nd dish
mix the Parmesan, bread crumbs, and pepper in the 3rd dish

Dip the pounded chicken, both sides, into the dishes in this order:
flour
egg
bread crumb mix

Then gently put each piece of chicken into the preheated oil. It will sizzle. Cook each side for about 4 minutes, until it is nice and golden brown.
*If it is golden brown and you pounded it thin enough, it is more then likely cooked all the way through, but if you are squeamish, just cut a slit in the thickest part of one of the pieces to double check that there is no pink.

*Don’t keep flipping it. Just cook on one side until brown, then flip, ONLY ONCE.

While the chicken is cooking, cut your rolls in half and warm your marinara sauce (no one likes cold marinara over hot food).

Take the chicken out and put it on a paper towel to absorb some of the oil.

Assemble your sandwich:
bottom part of the roll
chicken
marinara
mozzarella
top of the roll

Cut in half and ENJOY.