Sunday Supper: Baked Chicken Parmesan

2 09 2009

Ok, I’m lying, it wasn’t really Sunday supper, it was actually a Tuesday supper. And it was amazing. But I would make it on Sunday too. It’s a pretty easy dish that takes around an hour, less if you are organized in your approach.

Baked Chicken Parmesan
serves 4
4 boneless, skinless chicken breasts, pounded to 1/4″
1 egg
1/2 cup bread crumbs
1/2 cup grated parmigiano-reggiano
1 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
5-10 fresh basil leaves, torn (use 1 tsp of dried basil if you don’t have fresh)
1 Tbsp butter
2 balls of fresh mozzarella, sliced into 1/4″ or thinner pieces

Preheat oven to 375°.

Place chicken breasts between two sheets of saran wrap (with a little water between the chicken & plastic to help smoother movement). Using a meat mallet, cast iron frying pan, rolling pin, etc pound the breasts to 1/4″ thick. Grease a 9×13 pan. Scramble an egg in one plate/pan. Mix bread crumbs through basil leaves in another. Drag each breast through the egg and then the bread crumb mixture to coat completely. Place in 9×13″ dish. Dot the butter around the chicken.

If you have the time, stick the pan in the refrigerator for 30 minutes prior to baking, it will improve the crispiness. If not, go ahead and bake at 375° for 35 minutes or until juices run clear. Be sure to add the mozzarella cheese with about 5-8 minutes left of baking time so it gets nice and melty.

As soon as you put the chicken in the oven, start your tomato sauce. I use the recipe from Silver Spoon cookbook, which is amazing, but use your favorite or a canned sauce for ease.

Salsa di Pomodoro
compliments of Silver Spoon
4 servings
9 ounces canned tomatoes or fresh tomatoes, peeled
pinch of sugar
2 garlic cloves
2 tablespoons olive oil
10 fresh basil leaves, torn
salt

Put the tomatoes with their can juice, if using canned tomatoes, into a pan and add the sugar, garlic, and a pinch of salt. Cover and cook over a very low heat for about 30 minutes without sitrring. Mash the tomatoes iwht a wooden spoon and, if using canned tomatoes, cook for a further 15 minutes. Remove the pan from the heat and let cool. Stir in the olive oil and basil.

I served mine over spaghetti, but would like to try it over penne or orzo next time. I needed an excuse to use my spaghetti measurer we bought in Italy. Each hole is for one more serving. But I think it is more like the first hole = 2 servings, second = 4, and on. It was a lot of pasta. Isn’t it cute? It’s made of wood from an olive tree. It smells like olives.

004_Food and Garden

two servings of pasta (i am sick of the orange light indoors so went out back for the pic)

The finished product. Served with pan sauteed broccolini.

006_Food and Garden

baked chicken parmesan over spaghetti

And of course, because we were celebrating our 4 year engage-a-versary we opened a nice Italian Vino Nobile (no-be-lay) Di Montepulciano. Yum!

005_Food and Garden

bindella vino nobile

Hope you enjoy the meal if you try it, we both loved it!

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2 responses

2 09 2009
Pam

O yum. what are you doing in the computer business??? You should be a chief and a photographer.

3 09 2009
Martha

I want to live next door to you (with the crazy birds) so you can cook for me. That looks yummy! So glad you and Scott still celebrate your engage-a-versary!

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