Having this blog has been a blast – because when someone tries something that they really like – they then forward along the recipe.
I love that. So please keep it up!
This weeks adventure goes to my dad for passing along an easy chicken parmesan recipe from the beloved food network!
Tomato sauce: (heads up – hypothetically – you COULD buy sauce and use that to save time – just sayin)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (1/2 cup)
- 2 to 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, preferably organic
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1/4 teaspoon red pepper flakes (reminder – this will make it spicy, cut it if you hate that)
- 1/4 cup chopped fresh basil leaves
- Cooking spray 4 thin chicken cutlets (about 1 1/4 pounds total) (see how this says THIN?! lesson learned: if you have thick ones, you can cut them in half… otherwise it’ll take forever to cook your chicken!)
- Salt to taste
- 2 large egg whites
- 6 tablespoons dry Italian bread crumbs
- 2 tablespoons grated Parmesan
- 3 tablespoons all-purpose flour
- 4 to 5 teaspoons olive oil
- 1/2 cup part-skim shredded mozzarella cheese
Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes (if it’s burning… TURN DOWN THE HEAT, I mean, you’d probably never do that… but just in case…). Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.
Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt (ps. if there’s gross fat on it, feel free to cut off the parts that look gross – that’s allowed). Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat (side note: I have ONE skillet. So after making the sauce, I put that on a back burner in a sauce pan, cleaned out my skillet and reused it for the chicken – add ‘extra skillet’ to the list of things I need…). Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes (per side… and this is important for two reasons 1) you want to make the breading a little crunchier and 2) otherwise you have to cook them in the oven for longer). Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
You guys. It was delicious.
While I was cooking the chicken, I took my sauce pan, cleaned it out (I know, I know, I need more pans) and cooked the pasta. And this – is what we ended up with! It took about an hour from start to finish – but it makes for the perfect winter evening meal. A whoever said that cooking was quick – lied. But if you’re enjoying it – it’s absolutely worth doing!
Especially when you get to brag about the meal to family and friends the next day!
Uncooked chicken breasts might be the most repulsive thing to work with – ever – but they are delicious and have so much potential! Stay tuned for more chicken recipes!