- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Chicken Parmesan

Tuesday, September 10, 2013

Chicken Parmesan

Every time I visit an Italian restaurant the first thing I do is look at the menu to make sure they have Chicken Parmesan listed.  I've been to many Italian restaurants but, I always go back to my two favorite locations.

My first choice is Prime Italian on South Beach Florida.  Their Chicken Parmesan is to die for.  The chicken breast is pounded very thin with a nice crust. My second choice is La Torreta, in Weston Florida.  This is a family own restaurant, and their Chicken Parmesan is really tender, cheesy and simply delicious.

This Chicken Parmesan recipe is one that I have done many times.  This is a classic Chicken Parmesan recipe that you are going to really enjoy.  The chicken is very tender with a nice crust and the homemade sauce just makes it even better.

Marinara Sauce Ingredients

1/4 cup olive oil
2 garlic cloves minced
1 med size onion chopped
2 bay leaves
2-28 oz cans tomatoes, crushed
bunch of fresh basil
1 tbsp of sugar
salt and pepper to taste

Chicken Ingredients

4 skinless, boneless chicken breasts 
3 tbsp of olive oil 
1/2 tsp of garlic powder
1/2 tsp onion powder
salt and pepper
1/2 cup all purposed flour
1 1/2 cups bread crumbs
3 large eggs, lightly beaten
fresh mozzarella sliced
1/2 cup grated Parmesan cheese
1 pound spaghetti pasta, cooked al dente

Preheat oven to 400 Degrees F

Coat a saucepan with 1/4 cup of olive oil on medium heat, add the garlic, onions and bay leaves.

The whole house smells like garlic and onions..I just love it.  When you cook with these two ingredients you really feel like you are cooking something delicious and flavorful.  

Cook for about 5 minutes. Add the tomatoes, fresh basil, sugar and salt and pepper.  Cook for about 15 minutes until the sauce is nice and thick. Simmer and keep warm.

The sauce has a beautiful red color and the garlic, onions and bay leaves give the sauce a wonderful flavor.  I love making my own sauce.  Is super easy, and you control what you put into it.  You control the salt, the oil and there are no preservatives.

Now lets work with the chicken.  Butterfly the chicken breast.  Put a piece of plastic wrap over the chicken and with a mallet, pound the chicken down to about 1/2 inch thick.  Season the chicken with the garlic powder, onion powder and sprinkle with salt and pepper.  Set aside.   Now, lets create an assembly line.  Put the flour in a shallow platter and season with salt, and pepper.  Mix well.  In another bowl add the eggs, lightly beaten.  Put the bread crumbs on a plate and season with salt and pepper.

Heat 3 tbsp of olive oil in a pan on medium heat.  Dredge each piece of chicken into the season flour on both sides..then dip into the eggs and cover completely, letting excess drip off, then dredge in the bread crumbs.

When the oil is hot, add the chicken cutlets and cook for about 3-4 minutes on each side until nice and crusty.  Turning once.  The chicken will finish cooking in the oven.

At this point the chicken is cooked half way through. Is already looking great!!  In a baking dish add the marinara sauce to cover the bottom of the pan.

Add the chicken cutlets.  Pour a small amount of sauce over the cutlets.   Place in the oven and bake for about 15-20 minutes.

Add the Parmesan cheese and sliced mozzarella cheese on top of each chicken cutlet.  Bake for another 10 minutes, until the cheese has melted and is nice and bubbly.  Enjoy with spaghetti pasta.

The chicken parmesan is tender, juicy and cheesy. I'm hoping that I have some left over so that I can make myself a chicken parmesan sandwich tomorrow.  But, I don't think that's going to happen..

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