Tonight I made Chicken Parmesan, otherwise known as Chicken Parmigiana since the dish known as Eggplant Parmigiana originates from Southern Italy in the Parma region. Knowing the basic recipe and idea for this dish, I winged it and came up with my own which is nothing extra special unless you count the homemade sauce. Remember this post when I roasted my home-grown Roma plum tomatoes and made them into Creamy Tomato Basil soup? Well this time I made the roasted tomatoes into a sauce. I basically just added a bit of water and fresh basil and that was it. I hope you enjoy this recipe.
1.5 pounds of boneless, skinless chicken breasts
2 cups or so of homemade tomato sauce
Italian seasoned breadcrumbs
1-2 eggs, beaten with a bit of water
Olive oil for frying
8 slices of Provolone cheese
Trim chicken of any fat and filet each breast half. Using wax paper or plastic wrap, pound each piece into 1/8 of an inch thickness. Make sure the chicken in dry before you begin the next step. In the meantime, add enough oil to coat the bottom of your skillet and heat it on medium heat while you pound chicken. Set up three dishes-the first will have flour, the second will have egg and the third will have Italian seasoned breadcrumbs. When the oil is hot enough, it will sizzle when you add a drop of water, begin the coating process of flour, egg and breadcrumbs. Gently add it to the oil and fry for a few minutes on each side until nice and brown. Drain on a paper towel lined plate. Add a little sauce to the bottom of a baking dish large enough for the chicken pieces or use two dishes. Add the chicken, top with a bit more sauce and then slices of cheese, breaking the cheese in half to cover the chicken. Bake at 375 for about 15 minutes or until the cheese is melted. If you are going to make pasta to go with this dish, don’t put the chicken in the oven until you add the pasta to your boiling water. Timing is everything in cooking. You should be able to drain and toss your pasta with a bit of sauce just before the chicken comes out of the oven. Enjoy!