Kara’s Chicken Parmesan

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Chicken Parmesan is one of my favourite “special” dinners. Yes, it is a bit labour intensive, but the payoff is worth it! I tend to make it in the winter, when I feel like some hearty comfort food. The recipe is great, just re-tested it and it is so good! I do not have an Italian bone in my Scottish-Polish body, but this is my twist on the recipe!

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 4 tablespoons milk (I used 1%)
  • 1 cup of unseasoned bread crumbs
  • 1 teaspoon of Kosher (coarse) salt (1/2 tsp each for flour and bread crumbs)
  • Freshly ground pepper (to taste) for flour and bread crumbs
  • 1/2 teaspoon italian seasoning
  • 1/2 cup of grated Parmesan cheese, divided (1/4 cup for bread crumbs, 1/4 cup to combine with the mozzarella)
  • 1 cup of grated light mozzarella cheese combined with 1/4 cup of grated asiago cheese and 1/4 cup grated Parmesan
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 650 ml jar of your favourite pasta sauce (I like Classico)
  • 1/2 lb of spaghetti

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Directions:

  1.  Place chicken breasts between two sheets of plastic wrap. Using a meat tenderizer, pound the chicken breasts into even thin (about 1/4″ thick) fillets. Set aside until ready to bread.
  2. Place the flour in a large shallow bowl or on a plate. With a fork, whisk in 1/2 tsp salt and a few grinds of freshly ground pepper.
  3. In another shallow bowl whisk eggs with milk.
  4. On a large plate combine bread crumbs, 1/2 tsp salt, a few grind of freshly ground black pepper, the italian seasoning, and 1/4 cup of parmesan cheese.
  5. Arrange flour, then egg mixture, then bread crumbs side by side on the counter ready to bread the chicken. Have a large platter or a large piece of plastic wrap ready on the counter to place the breaded chicken on after breading, and before you fry it.
  6. Bread each chicken breast by dipping in flour, coating completely, and shaking off the excess. Then dip the breast in the egg letting the excess drip away. Finally dredge in the bread crumbs, coating each side well (use a fork to assist press on the crumbs). Place the breaded chicken on your platter or plastic wrap until ready to fry. Note: you can also prepare the chicken up to this point and place in the fridge  until ready to fry if you want to do it earlier in the day.
  7. Prepare a large baking pan with non-stick aluminum foil and preheat the oven to 375 degrees.
  8. Heat olive and butter in a large 12″ skillet on medium-high heat and begin to boil water for the spaghetti or other pasta of your choice.
  9. Once oil/butter mixture is ready (test my sprinkling a few breadcrumbs into the oil), place the chicken breasts into the pan and brown each side until golden  and crispy (3-5 minutes each side). Do not crowd the pan, you may only be able to do 2 at a time (depends on the size of your pan and chicken breasts). Once browned remove from the pan and place on the foil lined baking sheet.
  10. Once all the chicken breasts are fried and on the baking sheet, top each breast with 2-3 tablespoons of pasta sauce and the grated cheese (as much as desired for each breast).
  11. Place chicken into the oven and bake for 15-20 minutes. While the chicken bakes cook pasta according to package directions.
  12. Once the pasta is cooked and drained add the remaining pasta sauce to the pot and toss with the spaghetti.
  13. Remove chicken from the oven and let cool for a few minutes.
  14. Serve chicken with the spaghetti and a side salad for a delicious dinner!

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