This is a sponsored conversation written by me on behalf of Ragu® . The opinions and text are all mine.
It’s also a dish that I’ve never tried to make before. I (mostly) do the Mexican dishes and he does the Italian dishes.
One of the reasons I’ve never ventured into Italian cooking is because my husband really likes making his sauce from scratch. I just don’t have the time or patience to make things from scratch. Making chicken parmesan is already a labor of love and with two little ones, I just don’t have the time or desire to make my own sauce.
While my husband grew up with homemade sauce, my mom was never one to spend too much time in the kitchen and any meal we had was always semi-homemade. I don’t think it was because she wasn’t a cook either. I just think long hours at the hospital as a nurse made her appreciate her time at home and want to spend more of it with me and my dad versus slaving away in the kitchen.
My mom recognized when a ready made ingredient was easy and sometimes even better than homemade and definitely used that to her advantage when meal planning. There wasn’t a lot of fresh ingredients or chopping that I remember and whenever we had pasta, the sauce was always from a jar of Ragu®.
Taking a page out of my mom’s playbook, sometimes when you get a craving for chicken parmesan (or chicken parm, as we often call it) and want it served up quickly means you need a shortcut to get to the good stuff. So during my weekly (who am I kidding? More like multiple times weekly because I’m always forgetting something) shopping trip, I grabbed all the ingredients for chicken parmesan along with some Ragu® to speed up the process and get to the good stuff even faster.
Sometimes finding the magic mealtime takes a little effort and a little creativity. I love that all of these years later, standing in a grocery store I was reminded of my busy mom’s time saving tips and with one simple substitution was able to combine one of my childhood meals with one of my children’s meals.
- 2 boneless skinless chicken breasts
- 1 cup panko
- ½ cup Italian bread crumbs
- ¼ cup parmesan cheese
- 1 egg
- ½ cup milk
- 4 tbsp. extra virgin olive oil
- ⅓ cup Ragu® (I used Chunky Roasted Garlic)
- 4 sandwich rolls
- 8 slices mozzarella cheese
- 8 whole basil leaves
- Flatten two large skinless boneless chicken breasts, then slice in half.
- Whisk together egg and milk and set aside.
- Mix together panko, bread crumbs, and parmesan cheese.
- Dip chicken breast into egg wash and then cover in bread crumb mix. Repeat on each piece of chicken.
- Season liberally with salt and pepper.
- Heat olive oil in deep skillet over medium high heat.
- Cook each chicken breast until the outside is golden brown, turning periodically, about 5-6 minutes each side.
- Slice sandwich rolls in half, then spread 2 tsp. heated pasta sauce on each side of the bread.
- Place 2 slices of mozzarella cheese on each piece of chicken and top with 2 basil leaves.