February 15, 2010

Baked Chicken Parmesan

I hosted a dinner party last night and made my signature dish: chicken parmesan.

The first time I made it, I didn't read the recipe through (one of my noted key learns), and I threw a pot at my husband. I tend to get stressed in the kitchen. But last night, I felt much more confident with my cooking and was able to time everything in the kitchen so I could enjoy some time with my guests!

As always, read the whole recipe through because this chicken parm has a surprise white sauce -- which not only makes the dish extra delicious, it adds precious time.

Ingredients (serves 4)

  • 4 boneless, skinless chicken breasts 
  • 1/2 cup flour
  • 2 eggs, beaten
  • 3/4 cups dry breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/4 cups milk
  • 1 tsp salt
  • 1/4 tsp each pepper, dried basil, dried oregano
  • 3/4 cup tomato sauce
  • 1 cup grated mozzarella cheese

  • Read through the directions and get everything ready that you need to prepare the chicken -- in one bowl, mix the bread crumbs and parmesan, in another bowl, beat two eggs, and get your greased baking dish out. This should look like an assembly line which I assure you, will save you time and headaches

  • Now, beat those chicken breasts. This is maybe the most cathartic experience I have had cooking. It's awesome
  • Next, dip each piece of chicken in egg, then dip it in the breadcrumb mixture, then lay fat in the baking dish

  • Bake these uncovered at 350 degrees for 20 minutes (note: you will bake these a second time with the sauce and cheese on top)
  • While they are in the oven, get ready to make the white sauce. In a pot, melt 2 tbsp of butter and add 2 tbsp of flour. Mix well and cook for 3 minutes without browning
  • Mix in milk and spices (pepper, oregano and basil) and bring to a boil before reducing heat. Simmer for five minutes, stirring often

  • On each piece of chicken, drizzle some of the white sauce, some tomato sauce and top with grated mozzarella cheese. Bake for 15 to 20 minutes more until cheese is bubbling

1 comment:

  1. I thought my chicken parmesan was good, but I see now why yours is so much moister -- the addition of the white sauce really improves a great dinner dish.

    Dad xx



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