Tuesday, May 13, 2014

Chicken Parmesan Recipe

Found this recipe on AllRecipes.com! It's rare that a dish gets a solid five stars after so many reviews, so I figured I'd give it a shot. I think the author measures out a bit more ingredients than are required, so I changed it a bit to avoid waste.

Despite being labor intensive, this recipe is a keeper. I made everything during nap time and then refrigerated the dish until dinner. Even though the dish and its contents were cold, I think it was a little overcooked at 15 minutes. All ovens are different, so keep an eye on your chicken parm!

Ingredients
  • 2lb Boneless, skinless chicken breasts
  • 2Tbs Flour
  • 2 Eggs
  • 2c Panko, seasoned
  • 1/2c Parmesan Cheese, grated
  • 2Tbs Olive Oil (for frying)
  • 1/2c Tomato Sauce
  • 1/4c Mozarella, cubed
  • 1/4c Fresh Basil, chopped
  • 1/2c Provolone, grated (OR 6 thin slices from deli)
  • 1/4c Parmesan Cheese, grated or shredded (I like it shredded for topping)
  • 1Tbs Olive Oil (for drizzling)
Directions
  1. Preheat oven to 450F.
  2. Pound chicken to 1/2" thickness. I like to toss my chicken breasts into a gallon ziplock bag, and pound with the back side of a cooking ladle. Unconventional, but the Calphalon ladle doesn't slice my bag and the bag keeps all of those funky chicken juices contained.
  3. Get out 3 shallow salad bowls. Place flour in the first bowl; beaten eggs in the second; combined panko and parmesan cheese in the third.
  4. Dip each breast into the three bowls: coat with flour, dunk in egg, toss into panko/parm. I personally like to go back and dunk in the egg and panko/parm a second time. I really like carbs.
  5. Lightly fry breasts until golden brown.
  6. Place breasts in 9x13" baking dish. 
  7. Top breasts with tomato sauce, mozzarella, fresh basil, provolone, and parmesan (in that order).
  8. Finally, drizzle some olive oil over the top and pop it in the oven for 15-20min.
  9. Make sure your chicken reaches 165F. We use a digital meat thermometer that keeps track of what kind meat you're cooking and what the suggested internal temp should be. If you don't have one of these, put it on your Christmas list!

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