Chicken Parmesan

A simple, protein-packed chicken parmesan made the way I actually cook—by feel… with a little guidance if you want it. Crispy, flavorful, and easy enough for any night.

What You’ll Need

Main:

• 2–3 chicken breasts

• 8 oz protein pasta

• ¼ cup avocado oil

• 1–2 tablespoons olive oil

Coating (Measured Guide):

• ¾ cup all-purpose flour

• ½ cup cornmeal (College of the Ozarks if you have it)

• 1–2 teaspoons Slap Ya Mama seasoning

• ½ teaspoon salt

• ½–1 teaspoon paprika

• ½ cup freshly grated Parmesan

Sauce:

• 1 jar marinara (Trader Joe’s is our favorite)

• Freshly grated Parmesan, for topping

Optional:

• ¼–½ cup milk (for soaking if chicken is dry)

• 1–2 teaspoons Italian or pasta seasoning

How I Make It

1. Prep the Chicken
If your chicken feels dry, soak it in ¼–½ cup milk for 15–30 minutes, then lightly pat.

2. Make the Coating
On a plate, mix:

• Flour

• Cornmeal

• Slap Ya Mama

• Salt

• Paprika

• Parmesan

Coat the chicken well on both sides, pressing it in so it sticks.

3. Cook the Chicken

• Heat ¼ cup avocado oil in a pan over medium heat

• Add chicken

Cook about 6–7 minutes per side, until:

• Golden brown

• Cooked through (165°F internal temp)

4. Cook the Pasta

• Bring a pot of water to a boil

• Add protein pasta and cook per package

Drain and toss with:

• Olive oil

• Slap Ya Mama + salt
  (or Italian/pasta seasoning)

5. Warm the Sauce
In another pot, heat your marinara sauce (we love Trader Joe’s) until warm.

6. Bring It Together

• Plate your pasta

• Add the crispy chicken on top

• Spoon warm marinara over the chicken

• Finish with freshly grated Parmesan

Notes

• This is still a “cook by feel” recipe—adjust seasoning to taste

• The cornmeal gives it a little extra crunch

• Protein pasta keeps it filling and balanced

• Fresh Parmesan at the end makes it