Francis' Chicken Parmisan

Posted by francis keyser Monday, May 3, 2010
Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 15-20 min.
Cook time: 35-40 min.
Difficulty: 2

I have posted an Easy Chicken Parmesan that I use to make in school and now make when I want something quick but tasty. This recipe was made for Zo but I also had our Uncle Leif in mind. Zo's brother wanted to go to Olive Garden for dinner and while there Uncle Leif said when asked about his chicken Parmesan, "This is really the best Chicken Parmesan I have had anywhere." I couldn't help but to feel challenged to make him the best Chicken Parmesan he has ever had. I decided to use our new San Marzano sauce in lieu of the usual Pesto Marinara that I am a personal fan of. Changed up the seasonings, amounts and kinds of cheeses I use and then tossed in some prosciutto, fresh mozzarella. Heck I even cooked it a bit differently than I normally would to make it sure it was crispy yet moist. The only thing I really kept the same was using Brummel and brown instead of an egg wash. Zo really, really loved this recipe and now I just have to test it out on Uncle Leif! Enjoy!

Ingredients:
Chicken
2 chicken breast steaks (1/2 lbs a piece)
2 slices prosciutto (grilled for 2-3 minutes or un-grilled)
2 1/2 inch slices of fresh Mozzarella
1/2 cup fresh mozzarella (shredded)
1/2 cup Zo's San Marzano marinara
1/3 cup Brummel and Brown

Coating
1/2 cup Italian bread crumbs
2 tbsp Parmesan Reggiano (finely grated)
1 tsp Romano (finely grated)
1 tsp Parmesan (finely grated)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
2 pinches cayenne pepper
fresh crack pepper (to taste)

Coating
In a medium mixing bowl whisk together coating until mixed through. Sit to side until ready to use.

Chicken
Take both chicken breast steaks and add to a 1 gallon Ziploc bag. Using a meat hammer, hammer chicken breast down to 1/4-1/3 inch thickness.

Prepare a baking sheet and preheat oven to 325 degrees.

Make two 1 tbsp beds of marinara on your baking sheet and then cover beds of sauce with the shredded Mozzarella. Melt Brummel and Brown in a medium bowl. Dip chicken breasts into Brummel and Brown, then roll in coating and lay one atop each bed of marinara beds. Spread 2-3 tbsp of marinara over top of chicken breast, then a slice of prosciutto and a slice of the mozzarella. Cover with aluminum foil (making sure not to let aluminum foil touch chicken,) and place in oven cooking for 30 minutes. Remove chicken from oven, remove aluminum foil and return to oven for 7 minutes (optionally broil for last 2 minutes.) Remove from oven and let cool for 2-3 minutes before serving hot!

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