Chicken Parmesan

Chicken Parmesan (for two)


For the Tomato Sauce

- Olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped or minced (I CANNOT mince for my life)
- 1 handful each chopped basil, parsley or a tsp each dried
- 2 cans tomatoes (I use two of my 16 oz jars of home-canned tomatoes)
(If I'm using commercial cans of tomatoes, I always put a small tsp of sugar into the sauce to cut the bitterness - I learned that from Alton Brown!)
- Salt and Pepper

For the Chicken Parm

- 2 chicken breasts pounded thinly or cut horizontally to think them out (that way it makes 4 smaller pieces)
- Breadcrumbs and Parmesan mixed for coating
- Olive oil or butter for frying the chicken
- Mozzarella cheese and Parmesan to top the chicken


1. For the sauce, heat olive oil over medium heat and add onion. Cook 5-8 minutes, careful not to burn it.
2. Add the garlic for about 30 seconds until fragrant, then add the herbs.
3. Gently pour in the tomatoes with their juice, add sugar (optional) and S&P.
4. Mix it all up and let it simmer while you prepare the chicken.

1. For the chicken, pre-heat oven to 375 and heat the butter in a pan over medium heat.
2. Coat each piece of chicken in the breadcrumb mix.
3. Place the chicken into the hot pan and cook for 3-4 minutes per side, making sure not to burn it, add more butter if necessary. (It won't cook the whole way through likely, but it's okay because it will finish cooking in the oven).
4. Pour the sauce into a dish, place the chicken on top, top with Mozzarella slices and sprinkle with Parmesan.
(sometimes if I have leftover breadcrumbs, I toss them into the buttery frying pan to soak it all up and top the chicken with it.)
5. Cook for 25 minutes. Broil on high to brown the cheeses and serve over pasta or rice.

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