chicken parmesan

[jeff]

This recipe makes 2 servings.

1 skinless chicken breast butterflyed and flattened
Spaghetti (cooked)
Tomato sauce, either from a jar or home made.
Smoked Provolone cheese. 4 slices.
PLAIN bread crumbs. 1/2 cup to 1 cup worth
2-3 TBS Flour
1 egg
dash of water or milk
1 TBS Olive Oil
1 TBS butter

Spices

I meant to write down what I used but forgo. oops.
I tossed the spices together so I'm not really sure how much I used. but if I had to put it down on paper I would guess this. P.S


1/2 tsp Oregano
1/4 tsp salt
1/4 tsp thyme
1/4 tsp basil
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder
dash of black pepper

Keep in mind you can do whatever spices you like. I happened to do the finger test, (stick finger in spice and lick it) it tasted good so I went with it. =)

Onto the recipe.

Start out by cooking your pasta, in my case I had some already cooked and portioned from the night before. Before using it I'll just drop it in some hot water for 1 minute and drain it.
Once your pasta is cooked set it aside.

Make from scratch or heat up some store bought Tomato sauce in a small sauce pot.

Butterfly your skinless chicken breast, once it's butterflyed cut the pieces apart then use a hammer, pan, or my favorite tool, your hand, to flatten out the chicken so it's about 1/4" thick.

mix 1 egg with a dash of water or milk for an egg wash.

setup your station so you have a bowl with egg wash, 1 container of flour + spices, 1 container of (PLAIN) bread crumbs, and a plate. (see picture)

Start off by using one hand to lay the chicken into the flour/spice mix, toss it around till it's evenly coated, be sure to shake of any excess flour, from there move it to the egg wash bowl. again remove any excess egg wash, then lay it into the bread crumbs, using your other hand shake the container around as if you're searching for gold. when there's enough bread crumbs covering the chicken you can use your hand to flip it over and shake it around some more, pick it up and remove any excess breading then lay on a plate. If done right your hand A should have flour/egg on it, but your hand B should fairly clean. repeat this step for the other half of the chicken breast.

Once done, lay on a plate to rest for 5 minutes.

While that's resting, setup a drain rack. Turn a baking pan upside down and place a paper towel or newspaper on it, then lay a cookie cooling rack on top of that (see picture) this will help wick away oil rather then leaving the chicken sitting directly on the paper to sit in it's own oil.

Heat up the 1 TSP oil and 1 TSP butter in a pan.
Once the oil/butter is up to heat, 350o-375o place your chicken into the pan. pan fry till it's nice and golden then flip and cook the other side. If the thicken is around 1/4" thick it should be done cooking as soon as the outsides are golden. Just remember, unless you check the temperature of the chicken You'll never know if it is or is not cooked. I checked my chicken and it came out just over 160o PERFECT! it will continue to cook due to carry over heat plus it's going back under heat so it will no doubt be done enough.

Place the cooked chicken on your draining setup, then move to a baking sheet of some sort. Put some sauce on the chicken then 2 slices of cheese per piece of chicken. (note I find that sliced cheese melts better then grated, it's a looks thing and is less messy)

If you made some garlic bread. Garlic Bread
place that on the baking sheet with the chicken to cook while its under the broiler.

Place the chicken under your broiler set to hi, and leave for however long it takes to brown the cheese.

While the chicken and bread is in the oven under the broiler. Drop the Spaghetti in some hot water to reheat it, then drain it well. Plate the Spaghetti and sauce it.

Once the chicken is done, simply plate it next to or on top of the Spaghetti.

Very easy dish to make. It really is simple. even more so if you precook the Spaghetti and use sauce from a jar.

[jeff]

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[jeff]

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[jeff]

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[shivak]

I am going to cook that next week.

[jeff]

Welcome to the forum!

Just remember to use a good quality sauce. If it's from a jar and it's not to your taste, add some spices and fresh cooked veggies.

Sauce plays a big role in the taste.

[Mike]

Had this for dinner tonight, and it is hands down the best chicken parmesan I've made at home before...

And it's so easy and quick, anybody can do it first try.

I used angel hair pasta (just my preference in pastas).
I was out of Provolone, so just used Mozzarella.
Just used bagged frozen chicken breasts and Classico Cabernet Marinara from the jar kicked up with some minced garlic..


Turned out awesome ! Jeff, your spice mix was on the money !

I'm saving this recipe and plan to do the same with eggplant this summer when they ripen in my garden. -eggplant parmesan.

Thanks !

[jeff]

Welcome to the forum! Thanks for the reply!
Did you by chance make the garlic bread to go with it?

[mikebergy]

Hey Jeff, I just wanted to give the thumbs up on this chicken parm. It was easy and tasted great. Garlic bread from the store FTW!

[jeff]

Originally Posted by mikebergy

Hey Jeff, I just wanted to give the thumbs up on this chicken parm. It was easy and tasted great. Garlic bread from the store FTW!

Thanks! but garlic bread from the story FTW? nahhhhhh never.
garlic bread is so simple to make.