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Chicken Parmesan

March 27, 2013

Chicken Parmesan has always been a favorite Italian dish of mine. I found a few recipes online and melded them into this one. I didn’t want to fry my chicken so this is a baked recipe. I really enjoy the addition of the olives to the pasta sauce. If you are serving the chicken with pasta I’d recommend having additional pasta sauce on hand to put on the pasta itself. The sauce recipe below is enough to cover the chicken and that’s about it.

Also, it’s ideal to have similar size chicken for them to take about the same length of time to cook. I had one relatively small chicken in with three bigger ones and it got much more done and tough while the others were perfect. Perhaps if you have different size chickens, take the smaller ones out earlier.

Chicken Parmesan

Chicken Parmesan

 

Difficulty: Med
Prep Time: 30 min
Cook Time: 40 min
Total Time: 1 hour 10 min
Yield: 4 servings
Taste: good

Ingredients

Sauce:
• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper

Chicken
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1 cup dried bread crumbs
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 egg whites
• 1/2 cup skim milk
• 1/2 cup all-purpose flour

Additional ingredients:
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta, cooked al dente

Procedure:
1) Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (tomatoes like to splash), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
2) Preheat the oven to 400 degrees F
3) Get the ingredients together for the chicken so you have an assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.
4) In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
5) In another bowl, whisk the egg whites and milk together.
6) In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
7) Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes.
8) Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, parmesan and basil. Return to oven for an additional 10 minutes, until cheese is bubbling. Serve hot with spaghetti.

Chicken Parmesan with Pasta

Chicken Parmesan with Pasta

Source: Combination of different Food Network recipes.

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From → Main Dish

2 Comments
  1. Margaret Fischer permalink

    This looks good. I like chicken parmesan, so I’ll have to try this one. I bet you’ll be doing a lot of cooking now that you are homebound. Hope you are feeling better. Love you much, Mom Date: Wed, 27 Mar 2013 03:13:06 +0000 To: fischermargaret@hotmail.com

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