Jenns Chicken Parmesan Food

JENN'S CHICKEN PARMESAN

Steps:

• Set a big pot of water to boil for the pasta. Cook as directed.
• Put each chicken breast, one at a time, into a gallon-size zippie bag. Use a kitchen mallet or a heavy skillet to pound the chicken to about 1/2 inch thick. This is a great step for getting out frustrations.
• In a large bowl, beat together the egg and the water.
• Now, you want to have a station set up for this next part. A plate with flour, a plate with the egg and a plate with the breadcrumbs. With each chicken breast you need to coat each breast in this order: flour, egg wash then breadcrumbs.
• After each breast has been properly coated, set them on a plate to the side.
• In a medium skillet, saute diced onion in 1 Tbs olive oil until they turn opaque, about 4-5 minutes, then add the red pepper flake and the mushrooms and saute and additional 6-8 minutes. Then add the grape tomatoes to the skillet. Let them saute for a few minutes until they soften, then using your wooden spoon, crush each tomato. If it's too hard to crush, let it cook just a bit longer.
• Add salt and pepper to taste, and continue cooking until tomatoes are very soft and mixed with the rest of the veggies. Right at the end, add half of the chopped basil.
• You should be cooking the chicken at the same time that you are cooking the sauce. When you are waiting on the onions and/or mushrooms to cook, this is a good time to get the chicken going.
• Preheat 1 TBS olive oil in another large skillet or griddle over medium heat. Also, preheat your broiler.
• Cook the chicken breasts for 4-5 minutes then flip and cook 3-4 additional minutes.
• After each breast is cooked in the skillet, place them on a baking sheet and top with some of the sauce, then top with a mixture of both cheeses. Place under the preheated broiler until cheese is melted and golden bubbly.
• While this is working, toss the cooked pasta with the remaining tomato mushroom sauce.
• Plate some pasta and a chicken breast on each plate and top with remaining freshly chopped basil.

JENN'S SESAME CHICKEN

Steps:

• Rinse, dry and cut chicken into chunks.
• Mix together flour and pepper.
• Coat chicken chunks with this mixture.
• Heat the olive oil in large frying pan.
• Toss in chicken and cook until no longer pink in the middle.
• Remove cooked chicken from pan and keep warm.
• In same pan combine soy sauce, sugar, sesame seeds and sesame seed oil
• Cook until sugar is melted.
• Return Chicken to pan and coat with mixture.
• Serve over rice and broccoli.

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

JEN'S CHICKEN

Steps:

• Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain.
• Keep warm.
• In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender.
• Top chicken with saute mixture, top with sliced tomatoes, then top with cheese.
• Put a lid on the chicken till the cheese melts, then serve.