Friday, February 12, 2010

Chicken Parmesan

If you're thinking about making a special dinner for your loved one this weekend consider Chicken Parmesan. It's delicious comfort food that doesn't feel like a rock in your stomach (like steak) and can be prepared in advance.

The crispiness of the chicken pairs oh so well with the creaminess of the cheese and the tomato sauce. I love making these kind of dishes at home, feeling like you get restaurant quality food but in the comfort of your own house, which is the perfect combination for an intimate meal with your beloved.

If you want to skip the frying and baking part, see my short cut version here, but I strongly recommend the full version since the chicken is just so tender when fried!

Chicken Parmesan

1 lb boneless chicken breasts, filleted to about 1/2 inch thick (6-7 pieces)
2 eggs, beaten
1 1/2 cups breads crumbs (flavored or just seasoned with salt and pepper)
1/2 cup white flour
high heat cooking oil for skillet, enough for 1 1/2 inches deep in pan
2 cups prepared tomato sauce
1 cup shredded parmesan cheese

Preheat oven to 400. Bread chicken breasts by first dipping chicken in flour, than dip it into egg and then roll into breadcrumbs and pat to create a crust. Set aside to rest and finish rest of breasts. Allow to rest for 15 minutes. Warm tomato sauce over low heat. Heat oil in skillet over medium high heat heat until bread crumb sizzles and turns brown within 1 minute. Fry chicken in oil until it browns on each side, about 5 minutes on each side. Remove from oil and drain on paper towels. In baking dish that will accommodate chicken in two layers, spread one tablespoon of sauce, top with layer of cooked chicken, spoon half of tomato sauce over chicken, sprinkle half of cheese over sauce, layer remaining chicken, then sauce and cheese and bake for 30 minutes until cheese is melted and browning and sauce is bubbly. Remove from oven and allow to rest 5 minutes before serving.

Note: If you're making it ahead of time, fry up the chicken in advance and then refrigerate. When you're ready to assemble make sure sauce is heated and chicken is at room temperature.


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