Chicken Parmesan

I am always on the hunt for new recipes, and I love finding new Food Blogs. A little while ago I came across Favorite Family Recipes. This is one of my new favorite food blogs. They have so many recipes that I saved and am slowly trying one by one.
 One day while I was making my menu for the week, I came across their Chicken Parmesan recipe. Now, I have had chicken parmesan maybe 2 times in my entire life, and I have not been impressed. But I decided to give this a try...It was amazing!! You will have to put this on your menu to try.

I followed the recipe and used real tomatoes, but if you aren't in the mood to make your own sauce, then use your favorite jarred sauce. But just so you know, I know the homemade sauce is definitely worth a little extra work. I also used Provolone cheese instead of Mozzarella, and I thought it worked really well, really yummy. Don't look at the recipe and think 'there are way too many ingredients'. There are quite a few, but most of them you will have in your pantry. Trust me...try this recipe!

Chicken Parmesan
from: Favorite Family Recipes

7-8 garden tomatoes (if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce
3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. parsley
1/4 c. parmesan cheese
salt and pepper to taste
6 slices Provolone cheese (or mozzarella, but we had Provolone on hand so that's what we used and it was amazing!)
1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!

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