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Chicken Parmesan

11 Sep

My lovely sister-in-law, Kelly, shared this recipe last week. As soon as I read the ingredients I knew it was a must cook! I have made ‘Chicken Parmesan’ many times. Not once, has it ever turned out as delicious as this recipe did. I think that the garden fresh tomatoes play a big role in the final product, however, I tried it tonight with the canned alternative and it was still fabulous! This dish has layers of flavors and textures. The pasta, al dente; chunky tomatoes and herbs create a sauce leaving nothing to be desired; crispy on the outside, juicy in the middle chicken breasts are the focal point of this dish, finish it off with melted mozzarella and parmesan! Whalla! You now have Chicken Parm Deliciousousness 🙂 Yes, that should be a Webster addition!

Thank you Kelly for sharing such a great dish!

This is the greatest
Chicken Parmesan ever!!

For the sauce:

7-8 garden tomatoes (if you don’t have garden tomatoes, I would suggest using 1
large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt

dash pepper

4 cloves garlic, finely chopped

1 yellow onion, diced

2 Tbsp. dried basil

1 tsp. dried oregano

2 Tbsp. dried parsley flakes

1/2 tsp. sugar

salt and pepper to taste

1 small can tomato sauce

For the Chicken:

3 chicken breasts (pounded flat)

2 eggs, beaten

3 cloves garlic, chopped

1 c. Panko bread crumbs

1 Tbsp. italian seasoning

1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher
in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable
oil in a large skillet and saute onion and garlic. When onions are clear, add
the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and
bring to a good rolling simmer. Add tomato sauce (to thicken it up a little
bit). It still may seem a little watery, but trust me, it thickens up quite a
bit after it simmers. Reduce heat a little and simmer uncovered for at least an
hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten
egg and garlic. Smash all the air out of the bag, seal tightly, then work the
the chicken around a little bit so it is covered in egg. On a plate or pie pan,
combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil
on medium heat in another large skillet. Remove chicken from egg mixture and
press into the bread crumbs. When covered in bread crumbs, add the chicken to
the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for
about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al
dente. Remove chicken from oven, add 2 slices of cheese per chicken breast,
then return to the oven for about 2 minutes or until cheese is melted. Layer on
individual plates: spaghetti, sauce, then chicken.

The homemade tomato sauce is the key with fresh
tomatoes!! Enjoy!!

For the sauce:

7-8 garden tomatoes (if you don’t have garden tomatoes, I would suggest using 1
large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt

dash pepper

4 cloves garlic, finely chopped

1 yellow onion, diced

2 Tbsp. dried basil

1 tsp. dried oregano

2 Tbsp. dried parsley flakes

1/2 tsp. sugar

salt and pepper to taste

1 small can tomato sauce

For the Chicken:

3 chicken breasts (pounded flat)

2 eggs, beaten

3 cloves garlic, chopped

1 c. Panko bread crumbs

1 Tbsp. italian seasoning

1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

Garnish with fresh basil sliced basil

If you are using fresh tomatoes, peel them and mash them with a potato masher
in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable
oil in a large skillet and saute onion and garlic. When onions are clear, add
the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and
bring to a good rolling simmer. Add tomato sauce (to thicken it up a little
bit). It still may seem a little watery, but trust me, it thickens up quite a
bit after it simmers. Reduce heat a little and simmer uncovered for at least an
hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten
egg and garlic. Smash all the air out of the bag, seal tightly, then work the
the chicken around a little bit so it is covered in egg. On a plate or pie pan,
combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil
on medium heat in another large skillet. Remove chicken from egg mixture and
press into the bread crumbs. When covered in bread crumbs, add the chicken to
the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for
about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al
dente. Remove chicken from oven, add 2 slices of cheese per chicken breast,
then return to the oven for about 2 minutes or until cheese is melted. Layer on
individual plates: spaghetti, sauce, then chicken. Garnish with fresh basil.

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2 Comments

Posted by on September 11, 2011 in Chicken, Pasta

 

Tags: , , , , ,

2 responses to “Chicken Parmesan

  1. Evelyn

    September 23, 2011 at 11:13 pm

    I made this chicken parmasan dish for my daughter’s birthday dinner last night. Wow! It is absolutely delicious! The sauce is superb. What makes it even nicer is that it is so easy to fix. Everyone loved this dish and even asked for the recipe. I also offered the option of putting everything on a bed of spinach leaves for those on a gluten free diet.

     
    • rachelsvittles2050

      September 29, 2011 at 11:11 pm

      I am pleased to hear that you enjoyed this recipe! Thanks for sharing 🙂

       

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