Easy Chicken Parmigiana Recipe
My mom makes this one for us from time to time and I can never get enough of it. You just have to love it and it makes everyone happy when she serves it so I took the time to write it down for the sake of future knowledge. My wife and I have been striving to broaden our cooking horizons for the sake of our little one. We want her to grow up with good food and not suffer from parents who can’t cook.
Ingredients:
boneless chicken breasts
cans of tomato paste
Roma tomatoes
olive oil
eggs
Italian bread crumbs
parmesan cheese shreaded
slices of mozzarella cheese
garlic, onions, salt, pepper, whatever other spices you like
Step 1: Make the sauce:
You want to use a blender to chop the roma tomatoes to whatever consistency you want and set them aside. Do more than you need so you have enough. In the pot you’ll be cooking the sauce in you want to pan fry the tomato paste with garlic, onions and spices to get all that flavor mixed in with the paste. Add your tomatoes and work it in to a taste that you like. To make it sweeter use either sugar, brown sugar, honey or your imagination. Alternative to making sauce is to buy a good sauce.
Step 2: Pan fry the chicken breasts in olive oil
This is frying 101 but with bread crumbs. Dip your chicken in the whipped eggs, cover them in Italian bread crumb and pan fry in olive oil. You may want to flatten the breasts out some before cooking.
Step 3: Putting it together
Using a glass baking pan the right size to layer with the number of chicken breasts you have. Place all breasts flat in the pan and put a slice(or two) of mozzarella on each breast. Cover the breasts with the tomato sauce you made and sprinkly it with parmesan and bake in the oven long enough for it to all get hot and melted.(don’t burn your cheese!) If you’re cooking the ingredients cold for some reason don’t sprinkle the parmesan until a few minutes before you take it out the oven.
Step 4: Server over pasta with bread and salad. It’s awesome!
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