Chicken, Meat

Chicken Parmigiana

Posted by Barry on
Chicken Parmigiana
 
Author: 
Recipe type: Meat
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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Logan is a big Chicken Parm fan so I decided it was time to start working on a recipe. I started with Bobby Flay's and tweaked.
Ingredients
  • Chicken
  • 4 Boneless, Skinless Chicken Breasts
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Cups All-Purpose Flour
  • 4 Large Eggs
  • 2 Cups Panko Bread Crumbs, Italian Seasoned
  • 1 Cup Canola Oil
  • 1 Lb Fresh Mozzarella, Thinly Sliced
  • ¼ Cup Freshly Grated Parmesan
  • Fresh Basil or Parsley Leaves, For Garnish
  • Sauce
  • 2 Tbs Olive Oil
  • 1 Large Spanish/Yellow Onion
  • 1 Tbs Minced Garlic
  • (2) 28 Oz Cans Plum Tomatoes
  • 16 Oz Can Crushed Tomatoes
  • 8 Oz Can Tomato Paste
  • 1 Bay Leaf
  • 1 Small Bunch Italian Parsley or 2 Tbs Parsley Flakes
  • 1 Cubano/Hungarian Wax Chile Pepper
  • Kosher Salt
  • Freshly Ground Pepper
Instructions
  1. Sauce
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Finely chop Spanish/yellow onion
  4. Add onions and garlic to oil and cook until soft.
  5. Puree cans of plum tomatoes and their juices in blender
  6. Add pureed tomatoes with their juices to saucepan
  7. Mix thoroughly
  8. Add crushed tomatoes and tomato paste to sauce
  9. Whisk until even consistency
  10. Add one cup of water, bay leaf and parsley
  11. Finely chop Cubano/Hungarian wax pepper
  12. Add chopped pepper to sauce
  13. Bring to a boil
  14. Season, to taste, with salt and pepper
  15. Reduce heat and cook until slightly thickened (about 30 minutes)
  16. Chicken
  17. Preheat oven to 400 degrees
  18. Butterfly chicken breasts and pound flat
  19. Season chicken on both sides with salt and pepper.
  20. Set up 3 pans/bowls for coating/dredging
  21. Season flour with salt and pepper and put in pan one
  22. Beat 4 large eggs, 2 tablespoons of water and season with salt and pepper in pan two
  23. Put Italian Panko bread crumbs in pan three
  24. Dredge each breast in the flour and tap off excess,
  25. Dip in the egg and let excess drip off,
  26. Dredge on both sides in the bread crumbs.
  27. Divide the oil between 2 large saute/cast iron pans
  28. Heat over high heat until almost smoking.
  29. Add 2 chicken breasts to each pan
  30. Cook until golden brown on both sides (about 2 minutes per side)
  31. Transfer to a baking sheet
  32. Top each breast with about two spoonfuls of tomato sauce
  33. Add two slices of the mozzarella to each chicken breast
  34. Season with salt and pepper
  35. Sprinkle a tablespoon of Parmesan cheese on each chicken breast
  36. Bake in the oven until the chicken is cooked through and the cheese is melted (about 5 to 7 minutes or until internal temperature reaches 165 degrees)
  37. Remove from the oven
  38. Garnish with basil or parsley leaves.

 

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