Wednesday, January 19, 2011

Chicken Parmesan

When Handsome and I go out to dinner, it’s always the same question: "Where do you want to eat?"  If I win out, it’s Italian all the way! And my sweetie labors studiously over the menu, as if he’s actually pondering what he might order. Which he’s not. As long as they have Chicken Parmesan available, that’s what he’s going for.  But considering how simple of a dish it really is, I can make a mean Chicken Parmesan at home. Unfortunately, no one gives me $14.95 plus tip for it.

Chicken Parmesan

1 jar of your favorite tomato pasta sauce (here’s my homemade version)
1 box angel hair pasta
3 boneless, skinless chicken breasts
Salt and pepper
Olive oil
½ cup all-purpose flour
2 eggs, beaten with a splash of water
In a food processor, blend the following 6 ingredients:
3 slices bread
1 garlic clove
1 teaspoon Italian seasoning
2 tablespoons Parmesan cheese
1/8 teaspoon salt
¼ teaspoon pepper

1-1/2 cups shredded mozzarella

So, the first thing you need to do is preheat a large skillet drizzled with olive oil. Start your pasta water boiling and your pasta sauce heating, too.  Then take each chicken breast and slice it horizontally in half, making two flat pieces out of one breast.  (It’s easier to do this if the chicken is slightly frozen.) Lightly salt and pepper the chicken, then dredge it in the flour. Dunk the floured chicken in the eggs, then in the bread crumb mixture.  Saute the chicken slices for about five minutes per side, or until done clear through.  Turn off heat. Top each chicken slice with a spoonful of sauce and about a ¼ cup of mozzarella. Put a lid on the skillet for 2-3 minutes until mozzarella is melted. While the chicken cooks,  prepare your pasta (angel hair will only take 2-4 minutes). While waiting for the cheese to melt, plate the pasta, topping with a spoonful of sauce. Top each plate of pasta with chicken and sprinkle with more Parmesan.  Yields: 6 servings

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