Wednesday, July 27, 2011

Chicken Parmesean

Chicken Parmesean has always been a comfort food for me although its never the first thing that pops in my head when I'm thinking of dinner options.  But, it was Sunday, and I was making a bunch of Sunday Gravy and thought it sounded superb.

Get your Sunday Gravy without meat going in a oven proof skillet with a lid.  Preheat your oven to 350 Degrees

Start with a few chicken breast... my big "little" brother was coming for dinner so we're working in batches of three tonight.  Season your breasts and place them between to pieces of plastic wrap.  Get out your meat tenderizer, heavy skillet or punching gloves and go to town.  This is a great stress reliever if you've had a bad week. 

They should all be about the same size... I like about 1/4 in thick. 

Now you'll want to get out three plates.  One for your flour, one for your two eggs with a little water whisked, and one for your seasoned italian bread crumbs.  (My Nanny would probably not like me using premade ones but we're on a schedule here folks)

One breast at a time, dip in each one of the mixtures F.E.B. and place to the side.

In a heavy skillet, heat some EVOO.  We're just going to quick fry these breasts to get them crispy on the outside.  We'll finish them off in the oven.

Nestle your cooked breasts into the gravy and scoop a little on top. This will keep them nice and juicy.

You'll want these to be almost cooked through (about 30 minutes) and right at the end add a few big slices of mozzarella and leave the lid off so its gets melty and yummy.

I served this with a side salad and pesto pasta that I made with some fresh basil.  Hopefully I'll get that up here soon but for now, here is the printable version!   Chicken Parm

1 comment:

  1. I just licked my computer to try and taste that chicken parmesean....I'm not kidding. Now I can't get the tongue mark off the screen! lol Kolo :)