Thursday, September 13, 2012

Traditional Parmesan Chicken

      There is  nothing more popular in Italian cuisine then Chicken Parmigiana.  It is a favorite at our house.  I have a great recipe for Chicken Parmigiana that will make you rethink any other type of Chicken Parmigiana. This recipe has been in my family for a very long time and it is easy to see why. One of the ways this tastes better then most Chicken Parmigiana is that it is baked not fried. The chicken is allowed time to bake in the juices so it comes out moist and tender not dried out; which you usually get when fried. Traditional Parmesan Chicken does not actually have the sauce and mozzarella cheese. I will tell you when it is the traditional and also how to add the sauce and mozzarella cheese that we have been so accustomed to putting on Chicken Parmigiana. I hope this is a favorite in your family as much as it is in mine.

Traditional Parmesan Chicken

- 2 1/2 - 3 lbs. of boneless skinless chicken breasts
- 1/2 cup of flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. paprika
- 1 egg
- 1/4 cup of milk
- 2/3 cup of Parmesan cheese (grated)
- 1/3 cup of fine dry bread crumbs (plain or italian style work)
- 4 Tbsp. butter or margarine ( unsalted if using butter)
 - shredded mozzarella cheese
- marinara sauce

Preheat oven to 400 degrees. Melt the butter and pour it into the bottom of a 9" x 13" baking pan.

 Mix flour, salt, pepper and paprika in a shallow bowl large enough to dip chicken pieces in.

 Whisk together the egg and milk in another shallow bowl large enough to dip chicken pieces in.

 Fill a third shallow bowl big enough to dip chicken pieces in with breadcrumbs and Parmesan cheese.

 Coat chicken pieces with flour on both sides, then dip in egg and milk mixture on both sides, finally roll in breadcrumbs and Parmesan cheese mixture.

 Place coated chicken in pan. Bake for 30 minutes then take out and flip chicken and bake for another 30 minutes.

You have now succeeded in making Traditional Parmesan Chicken

If you would like to add the mozzarella and sauce here is how to do it.

I typically use about 4 cups of mozzarella cheese and a large jar of sauce (either homemade or store bought).
After cooking chicken, put half of the shredded mozzarella cheese on the chicken.

 Next add the entire jar of sauce over cheese and chicken.

 Finally add the rest of the shredded mozzarella cheese onto the chicken.

 Bake at 400 for another 10-15 minutes or until cheese is thoroughly melted.

 Serve hot.
This serves about 4-6 people.

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