Chicken Parmesan
Not entirely traditional, but very yummy all the same. Yeah, this one takes a lot of time to prepare, but it’s definitely worth it. Prepare the sauce: Two 15 ounce cans of diced tomatoes Two 15 ounce cans tomato sauce 2 Tablespoons tomato paste 2 teaspoon Parsley Flakes 2 teaspoon Basil 1 teaspoon Italian Seasoning 1/2 teaspoon sugar 1 clove garlic, crushed or finely minced Pour tomatoes into a large pot or pan. Break tomatoes up (use a stick blender if you don’t want chunky sauce). Add tomato sauce, tomato paste, garlic, sugar, basil and parsley. Heat to just before boiling, then lower heat and simmer, uncovered and stirring occasionally, about 45 minutes. While the sauce is simmering, prepare the chicken: 4 Thinly sliced boneless, skinless Chicken breast pieces 1/2 cup Flour (any type) 1/2 teaspoon Italian Seasoning Sea Salt and Pepper to taste 2 Eggs 1/2 cup Bread crumbs 1/4 cup Panko bread crumbs 1/4 cup Grated Parmesan cheese 1 cup virgin Olive Oil 4 thin slices Parmesan Cheese (about 1 cup shredded is also an option) Mix the flour and seasonings in a bowl or other container. Scramble/whip the eggs in a second bowl/container. Mix the breads crumbs (both types) and grated parmesan cheese in a third container. Coat all the chicken breast pieces in the flour mixture. One at a time, transfer the chicken pieces to the egg and coat well (no dry flour should be showing). Again, one at a time, transfer the chicken pieces to the bread crumb mixture and ensure that the pieces are all well coated. Pour the olive oil into a skillet or frying pan and heat on medium-high until a water droplet added to the oil sizzles. Add the chicken pieces and fry lightly on both sides (about 3 minutes per side) until lightly browned. Pre-heat oven to 350° F. Place the breaded chicken breasts in a glass baking dish. Top each with enough tomato sauce to lightly cover. Place a slice (or a handful of shredded) parmesan cheese on top of each chicken piece. Bake at 350° F for 20 minutes. Serve with pasta and the rest of the tomato sauce.
Chicken Parmesan
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- Main Dishes
- Baked Chicken Breasts
- Chicken Parmesan
- Breaded Chicken Breasts
- Fried Chicken Strips
- Coconut Chicken
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Chicken Parmesan
Not entirely traditional, but very yummy all the same. Yeah, this one takes a lot of time to prepare, but it’s definitely worth it. Prepare the sauce: Two 15 ounce cans of diced tomatoes Two 15 ounce cans tomato sauce 2 Tablespoons tomato paste 2 teaspoon Parsley Flakes 2 teaspoon Basil 1 teaspoon Italian Seasoning 1/2 teaspoon sugar 1 clove garlic, crushed or finely minced Pour tomatoes into a large pot or pan. Break tomatoes up (use a stick blender if you don’t want chunky sauce). Add tomato sauce, tomato paste, garlic, sugar, basil and parsley. Heat to just before boiling, then lower heat and simmer, uncovered and stirring occasionally, about 45 minutes. While the sauce is simmering, prepare the chicken: 4 Thinly sliced boneless, skinless Chicken breast pieces 1/2 cup Flour (any type) 1/2 teaspoon Italian Seasoning Sea Salt and Pepper to taste 2 Eggs 1/2 cup Bread crumbs 1/4 cup Panko bread crumbs 1/4 cup Grated Parmesan cheese 1 cup virgin Olive Oil 4 thin slices Parmesan Cheese (about 1 cup shredded is also an option) Mix the flour and seasonings in a bowl or other container. Scramble/whip the eggs in a second bowl/container. Mix the breads crumbs (both types) and grated parmesan cheese in a third container. Coat all the chicken breast pieces in the flour mixture. One at a time, transfer the chicken pieces to the egg and coat well (no dry flour should be showing). Again, one at a time, transfer the chicken pieces to the bread crumb mixture and ensure that the pieces are all well coated. Pour the olive oil into a skillet or frying pan and heat on medium-high until a water droplet added to the oil sizzles. Add the chicken pieces and fry lightly on both sides (about 3 minutes per side) until lightly browned. Pre-heat oven to 350° F. Place the breaded chicken breasts in a glass baking dish. Top each with enough tomato sauce to lightly cover. Place a slice (or a handful of shredded) parmesan cheese on top of each chicken piece. Bake at 350° F for 20 minutes. Serve with pasta and the rest of the tomato sauce.
Chicken
Parmesan
[Home] [Family] [Pet Stuff] [Family Recipes] [Wild Places] [Herbal Business]
[Energy Business] [Fun Stuff] [Information] [Shopping] [Contact]
© Diana Christopher 2010-2024
