Monday, June 13, 2011

Chicken Parmesan

There is nothing I love better than pasta but this pasta dish is one of my favorites. Chicken Parmesan will always hold a soft spot in my heart and belly. I know there are a thousand variations of this dish but this is my version. Adapted from here.

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2 Chicken Breast
1 Cup of Flour
2 Eggs
2 T of Emeril's Essence
2 Cups of Italian Bread Crumbs
4 T Melted Butter
1 T Minced Garlic
1 Cup Mozzarella
1/2 Cup Parmesan
Olive Oil
Red Sauce (Recipe Below)
Noodles

1. Butterfly the chicken breast and tenderize with mallet.
2. Mix butter and minced garlic. Dip each piece of chicken in mixture.
3. Mix flour and 1 T of Essence. Dredge each piece in mixture.
4. Whisk eggs together and dip each piece in eggs.
5. Mix bread crumbs and 1 T of Essence. Coat each piece of chicken in mixture.
6. Cook each piece of chicken in olive oil until golden brown on both sides.
7. Place in a baking dish, top with red sauce, and finish with both cheeses.
8. Bake at 450 degrees for 20-30 minutes until bubbly and hot.

OR you can top the chicken with cheeses and bake until cheese is melted. Top with sauce and extra cheese for garnish (depending on your preference).

Note: You can use store bought Italian bread crumbs or you can use plain bread crumbs and add the following:
1/4 t Oregano

1/4 t Sweet Basil

1/2 t Parsley

1/8 t Sage
1/4 t Garlic Salt


Note: You can either purchase Emeril's Essence or make your own, which is:

2 1/2 T Paprika

2 T Kosher Salt

2 T Garlic Powder

1 T Black Pepper

1 T Onion Powder

1 t Cayenne Pepper

1 T Oregano

1 T Thyme


Red Sauce:

3 Pounds of Roma Tomatoes
1/4 Cup Extra Virgin Olive Oil
1 1/2 T Oregano
1 T Sweet Basil
1 T Kosher Salt
1/2 t Black Pepper
10-12 Cloves Garlic
1 t Brown Sugar

You can either cook this stove top or in the oven. I roast (all ingredients except sugar) in the oven at 400 degrees for 1 hours. Stirring half way through the cooking time. You can dice the tomatoes or you can roast them whole. I have done it both ways!

After it has cooked allow to cool and blend in food processor till smooth! I usually don't add all the oil in the pan. Just what is needed to get the right consistency. Season with sugar and additional salt and pepper to taste.

2 comments:

  1. Yippee! I will have to try your recipe soon!

    ReplyDelete
  2. It broke my heart enjoying this as much as I did. Watching the chef prepare this wonderful meal that she could not indulge in.

    ReplyDelete