Sunday, February 7, 2016


Chicken Parmesan

~ Pound boneless, skinless chicken breasts.
~ Dredge in Flour (with Salt & Pepper),
 then beaten eggs,
 then Breadcrumbs with Italian Seasoning.
~ Brown on both sides in a pan with a couple of Tablespoons of Olive Oil.
~Transfer to a sprayed cookie sheet. 
~ Top with Marinara Sauce, Mozzarella Cheese & Italian Seasoning.
Bake in 350 degree oven until no longer pink inside. (If using a meat thermometer, it should read 165 degrees. Ovens and chicken thickness vary. It could take between 20 to 35".)  Then cover with aluminum foil, & let the chicken rest for a couple of minutes, to lock in the juices.

Shown here, sliced (to show inside) served over spaghetti with marinara sauce.

The chicken will be the most Juicy, Tender Chicken ever!!


For the Parmesan Crisp:

~ Place REAL grated Parmesan Cheese on a Cookie Sheet, 1/4" deep.
(It melts down considerably!)
(I used a square dessert ring (like the one in the link below, that I purchased at Sur LeTable).

http://www.bakedeco.com/detail.asp?id=8002&trng=fgle&gclid=CKTL6Pu05coCFRSFfgodiB0Fig

~ Using a Silpat on the cookie sheet, allows you to lift it off easier.
~ Bake until melted and slightly brown.
~ Let the cheese cool (halfway).
~ Flip it over and carefully cut around the edges to remove from mold.
~ Remove it, still on the Silpat, off of the hot cookie sheet.
~ Let cool for a minute, while you plate your Chicken Parm.
~ Then it will lift right off of the Silpat.

It's slightly chewy &  tastes Awesome!


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