Sunday, October 18, 2009

Chicken Parmesan

One of the few pasta dishes my husband will eat . . .

Notes. 1) We sometimes marinate the chicken for 6 hours (or overnight), just using a simple italian dressing marinade. 2) The sauce may have a little more 'tick' to it than your used to. Cut back on pepper accordingly.


1 can diced tomatoes
1 tablespoon tomato paste
1/2 cup onion, minced
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon italian seasoning
1 teaspoon parsley
1/4 teaspoon red chili flakes
1/4 teaspoon black pepper
salt, to taste
sugar, to taste (depending on acid level of tomatoes)
~ ~ ~
2 slices of bread, slightly stale
1/3 cup grated parmesan cheese
3/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, whisked
olive oil
3 chicken breasts


To prepare the sauce, first saute onion in olive oil until tender, add garlic. Meanwhile, puree tomatoes in a blender. Add tomatoes and tomato paste to the onion. Add all remaining ingredients, simmer, covered for 15 minutes.

To prepare the coating. Pulse the slices of bread in a blender until finely crumbled. Mix in a bowl with the parmesan cheese, thyme, salt and pepper. To prepare the chicken, layer a chicken breast between sheets of wax paper and use a rolling pin to flatten to about 1/3-1/2 inch thickness. Repeat with remaining chicken breasts. Dip in egg, shaking extra egg off before dipping in bread crumb coating. Again, shake excess crumbs off. Repeat with remaining chicken breast. Mean while, heat 2-3 tablespoons of olive oil in a frying pan. When hot, place chicken in the pan. After 3 minutes, check. If golden brown turn to the other side. Watch carefully, it will cook faster on this side. When golden brown, remove from pan, place in a baking dish and bake at 350 degrees for about 15 minutes or until chicken is no longer pink inside. Last 5 minutes, can put a slice of mozzarella on top of each chicken breast. Serve over your favorite pasta with the tomato sauce.

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