Italian Chicken Parmesan

Even the most ordinary and routine Sunday afternoons bring me back to the Sunday dinners of my childhood. I remember sun-drenched, blue checkered curtains setting the backdrop for my Gran's succulent pot roast. My Grandpa (Papa, as I call him) would always pray before we dug in. Even though many years have passed since then, coming home from church at noon always feels like an invitation to create something comforting, filling and delicious...something worth sharing with people.

This afternoon, my husband and I worked together on this recipe. We also followed the proverbial childhood rule of "clean your plate!" It was superb. It's not a stressful dish to make, but plan for several hours (or overnight) to marinate chicken, as well as forty-five minutes to prepare and bake. (Trust me, it's totally worth it!)

Ingredients:
1/2 c. Italian Caesar dressing
4 large boneless, skinless chicken breasts or thighs
1/2 c. flour
1 egg
1 Tbsp. water
1 c. crushed Saltines
1/4 c. Parmesan cheese
2 Tbsp. Italian spices

Night before: 
Pour the Italian dressing into a large zip-lock bag and add chicken. Allow chicken to marinate (and thaw, if frozen) overnight.

Next day:
Preheat the oven to 425 degrees F. Line a cookie sheet with tin foil and spray with cooking spray. Place flour in one small bowl. Beat egg and water in another small bowl. Combine Saltines, cheese and spices in a third small bowl. Remove chicken from zip-lock. Coat chicken first with the flour, then with the egg mixture, then with the Saltine mixture. Place on cookie sheet and bake for twenty minutes, turning over once at the ten-minute mark. The juices should run clear and the top crust should be golden.

I served this up with garlic mashed potatoes and sauteed green beans. It always feels good to make something that tastes as wonderful as the memories it brings back.

Enjoy with family on a Sunday afternoon.