Recently I made a BIG batch of Chicken Parmesan. And I used what I had on hand…
I pounded the chicken breasts to about 1/2 inch thick, and I created a breading station with three dishes. Egg with a little water, flour with salt and pepper, and Italian bread crumbs.
I dredged the chicken in flour, then dipped in egg, and finished with bread crumbs. Then I fried for about four minutes per side and removed from the heat.
Meanwhile, I put one diced onion, three minced garlic cloves and one bay leaf in a saucepan with some Extra Virgin Olive Oil. I stirred and cooked for about three minutes. Then I added a 28 oz. can of crushed tomatoes and 1/2 cup of water to the pan. I added a heaping tsp of sugar and a handful of fresh basil, torn into pieces. I cooked this mixture on simmer for about ten minutes until the sauce thickened.
Then I poured the sauce over the chicken, and I topped the chicken with a handful of mozzarella cheese and a sprinkle of Parmesan.
I threw the skillet in a 400 degree oven for about 15 minutes…And I cooked some spaghetti while the chicken cooked in the oven.
The results???
So good I will even eat the LEFT-OVERS!
Leave a Reply