Chicken Alla Parmagiana My Way Food

MY CHICKEN PARMIGIANA

Steps:

• Beat egg and set into a rimmed plate.
• Set bread crumbs in a second rimmed plate.
• Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
• Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
• Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
• Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
• Serve with cooked spaghetti.

CHICKEN ALLA PARMAGIANA MY WAY

Steps:

• First, pound out the chicken breasts to a half inch thickness. I place the chicken breasts in a zip top bag or between to sheets of plastic wrap and whack at it with a small fying pan. Pounding out chicken breasts can be enormously stress reducing but don't be too overzealous as you want to keep the breast in one piece. Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired. Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven. Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

HOMEMADE CHICKEN PARMIGIANA

Steps:

• Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
• Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
• To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

CHICKEN ALLA DIAVOLA (THE HEALTHY WAY!)

Steps:

• Trim all of the fat from the chicken breasts. Gently flatten each breast between two sheets of plastic wrap using a cleaver to achieve uniform thickness. Arrange the chicken in a baking dish.
• Combine lemon juice and mustard in a mixing bowl and whisk to mix whiskey in the oil pepper corns and pepper flakes poor the marinade over the chicken. Turn the breasts several times to marinade the chicken. Refrigerate for at least 30 minutes.
• Preheat the grill to high. Oil the grate. Grill the chicken breasts until cooked, about 2 to 3 minutes per side, seasoning with salt and basting with any extra marinade.