Chicken Parmesan

Hmmm...I might have to call this my "fried food blog" soon.  But I hope you'll forgive me because, lacking a working oven, I am kind of stuck with stove top preparations for the time being (the "time being" is about 2 years and counting!)  That's a pathetic excuse because Chicken Parmesan is a household favorite so I would be making it even if I had the Wolf professional series 42 inch oven! 


First, here is a brilliant idea that I borrowed from Nigella....buy those little containers of marinated Mozzarella bocconcini balls for your Chicken Parmesan ingredients.  Then before  you start dipping the chicken into the egg, flour, and breadcrumb mix (you don't want to do it after you have dipped in the raw chicken, obviously), quickly whip up these delicious little Mozzarella snacks for your hungry crowd.  Just roll them in the flour, then egg, then breadcrumbs and fry them in the hot oil until golden.  They only take about 2 minutes - any longer than that, they lose their round shape and flatten out to a melted cheese pancake.

Chicken Parmesan

Ingredients:

for the Chicken

• 4 boneless chicken breasts, sliced into 1/2" tenders
• 1 lb spaghetti, or linguine
• 1/2 olive oil, or vegetable oil

• 1 cup white flour, seasoned with salt & pepper
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 crushed garlic clove
• 1 tsp hot pepper sauce (optional)
• 1 cup breadcrumb, seasoned with the following:
• 1 tblsp  Trader Joe's 21 Seasoning Salute which contains: Onion, Black Pepper, Celery Seed, Cayenne Pepper, Parsley, Basil, Marjoram, Bay Leaf, Oregano, Thyme, Savory, Rosemary, Cumin, Mustard, Coriander, Garlic, Carrot, Orange Peel, Tomato Granules, Lemon Juice Powder, Oil of  Lemon, and Citric Acid.(if you don't have it, you can make your own mix of seasonings)
• 6-8 mozzarella bocconini balls
• 1/4 cup fresh grated parmesan

for the Sauce

• 4 mushrooms, thinly sliced
• 1 28 oz. can crushed tomatoes
• 1 sliced clove garlic
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 tsp sugar
• 1/2 tsp salt & pepper to taste
• 1/2 tsp chili peppers
• 4-5 sliced pitted olives (optional)
• 2 sun-dried tomatoes (optional)

Method

 

Set your pot of pasta water to boil

 

• Slice the chicken breasts into tenders of about 1/2" each 
• Coat with flour 
• Dip in the egg, which you have beaten with a little chili pepper sauce & crushed garlic
• Coat with the seasoned breadcrumbs
• Heat oil in a large frying pan
• When it is sizzling, add the chicken piece by piece

Note: this is a hands-on type of dinner and you can't really walk away and check your emails in between or you will burn it!

• Saute the mushrooms
• add can of tomatoes
• add crushed garlic & herbs
• add sugar & salt
• add olives & sun-dried tomatoes, if desired
• Simmer while chicken is cooking.

Try to time it so that you put the pasta in when the chicken is already cooked through.  As you put it in the pasta, now add the sliced mozzarella on top of the chicken pieces - it will melt by the time the pasta is cooked.

 

This peeled garlic was a useful discovery I found at my local Korean grocery store on 32nd Street!

 

 

 

 

 

*** "I was 32 when I started cooking; up until then, I just ate."

Julia Child

Cupids arrow.....recommended wearing.....