Chicken Parmigiana
Author: Bobby Flay/Barry Martin
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
- Sauce
- Heat olive oil in a medium saucepan over medium heat.
- Finely chop Spanish/yellow onion
- Add onions and garlic to oil and cook until soft.
- Puree cans of plum tomatoes and their juices in blender
- Add pureed tomatoes with their juices to saucepan
- Mix thoroughly
- Add crushed tomatoes and tomato paste to sauce
- Whisk until even consistency
- Add one cup of water, bay leaf and parsley
- Finely chop Cubano/Hungarian wax pepper
- Add chopped pepper to sauce
- Bring to a boil
- Season, to taste, with salt and pepper
- Reduce heat and cook until slightly thickened (about 30 minutes)
- Chicken
- Preheat oven to 400 degrees
- Butterfly chicken breasts and pound flat
- Season chicken on both sides with salt and pepper.
- Set up 3 pans/bowls for coating/dredging
- Season flour with salt and pepper and put in pan one
- Beat 4 large eggs, 2 tablespoons of water and season with salt and pepper in pan two
- Put Italian Panko bread crumbs in pan three
- Dredge each breast in the flour and tap off excess,
- Dip in the egg and let excess drip off,
- Dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute/cast iron pans
- Heat over high heat until almost smoking.
- Add 2 chicken breasts to each pan
- Cook until golden brown on both sides (about 2 minutes per side)
- Transfer to a baking sheet
- Top each breast with about two spoonfuls of tomato sauce
- Add two slices of the mozzarella to each chicken breast
- Season with salt and pepper
- Sprinkle a tablespoon of Parmesan cheese on each chicken breast
- 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)
- Remove from the oven
- Garnish with basil or parsley leaves.