Sunday, December 03, 2006

Chicken Parm... igiana

MMM. Soooo good. We make this if we're having company. I must admit that it was quite the feat in our little kitchen tonight. But well worth everything (even the pile of dishes)! Enjoy and live it up!

  • My Marinara or spaghetti sauce
  • 1 c. flour
  • 1 large egg
  • 2 T. water
  • 2/3 c. Italian bread crumbs
  • 1/3 c. grated Parmesan cheese
  • 4-6 boneless, skinless chicken breasts, halved
  • Olive oil
  • Shredded Mozzarella cheese
1. Set up your dipping work station (3 lipped plates or shallow bowls: (1) flour; (2) egg and water, mixed: (3) bread crumbs and parmesan, mixed) and heat oven to 350 degrees.
2. Butterfly chicken breasts (or hammer them) until 1/4 inch thick.
3. Heat oil, enough to cover bottom of pan, over medium heat.
4. Dip chicken in each station, sequentially as laid out in step 1.
5. Cook meat in hot oil (place it away from you, being careful about the hotness factor) and brown and crispy, on each side. About 5 minutes total. You'll have to do it in batches.
6. Place cooked chicken on paper towels to drain while finishing up the other batch(es); add more oil when/if needed.
7. Place half of chicken in ungreased baking dish, overlapping slightly.
8. Spoon a generous spoonful of sauce on each chicken and sprinkly with cheese. Repeat with remaining chicken and layer accordingly.
9. Bake uncovered until cheese and sauce is bubbly and oh so gorgeously tasty! (about 25 minutes).
10. Serve with angel hair pasta (cooked, drained and tossed in olive oil and 1 c. sauce) and garlic bread (french bread with garlic/herb/butter).
11. Upon finishing your gorging session, sit on the coach and serve up some cotton balls (2 per person) and place inside cheeks. Talk funny and laugh up your inner Italian, Godfather style. Slick hair back if desired (you can use the extra olive oil leftover).

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