Chicken Parmigiana and a NEW LOOK!

Welcome to my "new" site! This is all the work of NW Designs, and she's just awesome.  What do you think of the new look? I love the banner the most! And "veggie girl" at the bottom of the page, as we call her, is definitely inspiring me to diet so I can look more like her!


As I posted a few days back, one of the dishes I made for Mother's Day was Chicken Parmigiana.  This is probably one of my signature dishes, along with stuffed chicken.  It's my brother's favorite, and my dad always swears that it's as good if not better than anything he'd get in a restaurant.  But my dad says that about everything I make.  He's a good dad.

And Rob? Forget it.  True story: He'll order chicken parm at just about any restaurant.  I'm talking 95% of the meals we've eaten at restaurants in the past 4 years.

Anyway, here's how I make it happen:

First thing's first: I take boneless, skinless chicken breasts and put them in in a large freezer bag, then pound the daylights out of them until they're flat.  I don't take pictures of this because, well, my hands are all gross and chickeny.  I hope you understand.

Then it's a matter of three beaten eggs (for three breasts) and a plate full of breadcrumbs.  I like to add dried parsley, basil, oregano, garlic and onion powder and salt and pepper to the breadcrumbs.

I dredge the chicken through the breadcrumbs, then dip in the eggs, then again in the breadcrumbs, making sure to pat them firmly and get a nice thick crust. 

 

Ooooohhh, yeeeeeeahhhh...

Meanwhile, I heat a thin layer of vegetable oil until it is shimmery and when water is flicked on it, it sizzles.  When that happens, the time is right for browning.

THAT'S what I'm talking about, right there.  That wonderful, golden color.

Sidenote: Be careful not to drop the chicken when you're flipping it over.  The oil might burn you.  Just sayin'.

The chicken only takes a minute or two on each side, and it finishes cooking in the oven, which has been preheated to 375 degrees.  I take a large pan and spread a layer of tomato sauce on the bottom, then place the chicken inside.

More sauce on top, and then the cheese of your choosing.  I choose mozzarella.

Tell me that doesn't look beautiful.  I dare you.

After 20 minutes in the oven, THAT happens, up there, above these words.  It's incredible, I tell ya.  You might need a little more time, depending on how thinly you pound the breasts.  But oh...so tender, and flavorful, and tasty!

Pairing it with pasta and possibly some homemade bread...well, that certainly doesn't hurt, either.

Enjoy!