Wednesday, September 15, 2010

Chicken Parmigiano

I just couldn't bear it, I need to have some more. Sbarro's Chicken Parmigiano inspired me to make my own. Another good news, my oven is now working!!! Chicken Parmigiano was taken after "Parmigiana" meaning: slices of eggplants layered with cheese and tomato sauce then baked.-source- One attribute that brought out the name Parmigiano is the use of Parmesan cheese in the recipe. In some countries, chicken parmigiano is serve to top a plate of pasta.
enchie’s kitchen
  • 6 pieces chicken breasts fillet
  • Extra Virgin Olive Oil
  • 2 Cups Grated Parmesan Cheese
  • 1 Cup Quick Melt Cheese or Mozzarella Cheese
  • 1 Can (26oz.)Del Monte  Italian Herb Chunky Sauce
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 2 eggs (beaten)
  • 1/2 cup flour
  • 1 Cup bread crumbs
  • 1 whole garlic minced
  • 450g Linguini
  • 1/2 tsp Ground Pepper
*Baking Dish
*Frying Pan
enchie’s kitchen
How To:
  • Season Chicken Breasts with  pepper
  • Dip each in egg, coat with flour, dip again in egg then coat with bread crumbs.
  • After coating all 6 chicken breasts, heat about 1 tbsp of olive oil in a frying pan.
  • Fry each side of chicken until golden brown. Set in a baking dish.
  • In a sauce pan, saute minced garlic until light brown
  • Add Italian Herb Sauce stir while simmering for a few seconds
  • Add chopped basil and parsley
  • Add 1/2 tsp pepper and simmer for a few seconds.
  • Drizzle olive oil on browned chicken.
  • Top with Parmesan cheese
  • Pour prepared sauce on chicken
  • Top it again with another round of  Parmesan cheese
  • After the Parmesan cheese, cover it with grated quick melt cheese or mozzarella cheese
  • Bake at 350 degrees for 15-20 minutes
enchie’s kitchen
Servings: 6
Garnish with parsley and more cheese. Best with any pasta.
enchie’s kitchen
Note: An easier way instead of baking, is covering the dish with foil while hot and melt the cheese away. 

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