Chicken Parmigiana with Sneakers

Now that day has exhausted me I give myself over, a tired child to the night, and to my old friends the stars —  my watchful guardians, quiet and mild.

-Hermann Hesse

I read this verse last night while enjoying several idle hours on night float call. Usually I have the happy curse of running around like this chicken

—scuffing my Nikes, near headless, running between the ED the wards floors—but last night, quiet, blissful night, I got paid to sleep a few hours. The stars, the pager, both quiet and mild.

This morning, now home, I find my chickens padding about barefoot among the vines and brush, no running shorts, no water bottles, no Nikes

—it’s just a Saturday morning, all is chill, all is light. I’ll keep my scrubs on.

Chicken Parmigiana with Sneakers

Adapted from Penzeys Spices

6 split, boneless chicken breasts, pounded flat for even thickness
1 24-28-oz. jar of your favorite marinara sauce with 1-2 tsp. Tuscan Sunset seasoning
1/4-1/3 Cup olive oil
1 Cup flour
salt, to taste
pepper, to taste
2 eggs
1/2 Cup milk
2 Cups Italian-style bread crumbs
6 slices Muenster cheese
1/4 Cup grated Parmesan cheese

Directions

Preheat oven to 350°. Coat the bottom of a 9×13-inch glass baking dish with 2/3 of the marinara sauce. In a large skillet, heat the olive oil over medium heat. In a wide, shallow bowl (pie plates work well), combine the flour, salt and pepper. In a second wide, shallow bowl, beat the eggs with the milk. In a third wide, shallow bowl, combine the bread crumbs and seasoning (ooh ooh Tuscan Sunset!) of choice.

Dip each chicken breast in the flour mix, then in the egg mix and finally in the bread crumbs, making sure to coat thoroughly. Repeat until all of the chicken is coated.

Place in the hot skillet 2-3 at a time and brown the chicken on each side, 2-3 minutes per side.

Place in the baking dish. While still hot, cover each breast with a slice of cheese. Top each breast with a spoonful or two of the reserved marinara. Sprinkle with the grated cheese. Bake at 350° for about 40-45 minutes, until the chicken is cooked, the sauce is bubbly and the cheese is melty/browned.