Chicken Parmigiana

Name: Chicken Parmigiana
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 454 grams crushed tomatoes; 1 Cubano chile pepper, chopped; 4 larges eggs, beaten with 2 tablespoons water and seasoned with salt and pepper; 250 grams all-purpose flour, seasoned with salt and pepper; 454 grams fresh mozzarella, thinly sliced; 4 servings Fresh basil or parsley leaves, for garnish; 4 cloves garlic, smashed with some kosher salt to make a paste; 216 grams vegetable oil or pure olive oil; 2 Tbsps olive oil; 1 large Spanish onion, finely chopped; 120 grams panko bread crumbs; 25 grams freshly grated Parmesan; 1 small bunch Italian parsley; 2 kgs plum tomatoes and their juices, pureed in a blender; 4 servings Salt and freshly ground black pepper; 4 servings Salt and freshly ground pepper; 4 boneless, skinless chicken breasts, pounded thin; 1 small can tomato paste

Chicken Parmigiana

Chicken Parmigiana might be just the main course you are searching for. This recipe makes 4 servings with 1164 calories, 70g of protein, and 52g of fat each. This recipe covers 65% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have chicken breasts, parsley leaves, cubano chile pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Melanzane alla Parmigiana - Aubergine parmigiana, Melanzane alla Parmigiana - Aubergine parmigiana, and Melanzane alla Parmigiana - Aubergine parmigiana.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Chicken

All Purpose Flour

Dip

Egg

Divide the oil between 2 large saute pans and heat over high heat until almost smoking.

Ingredients you will need

Cooking Oil

Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

Ingredients you will need

Chicken Breast

Equipment you will use

Frying Pan

Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Mozzarella

Parmesan

Equipment you will use

Baking Sheet

Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

Ingredients you will need

Chicken

Cheese

Equipment you will use

Oven

Remove from the oven and garnish with basil or parsley leaves.

Ingredients you will need

Parsley

Basil

Equipment you will use

Oven

Heat olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onions and garlic and cook until soft.

Ingredients you will need

Garlic

Onion

Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Tomato Paste

Bay Leaves

Tomato

Parsley

Pepper

Water

Equipment

Ingredients

Servings:

bay leaf 454grams

crushed tomatoes 1

Cubano chile pepper, chopped 4larges

eggs, beaten with 2 tablespoons water and seasoned with salt and pepper 250grams

all-purpose flour, seasoned with salt and pepper 454grams

fresh mozzarella, thinly sliced 4servings

Fresh basil or parsley leaves, for garnish 4cloves

garlic, smashed with some kosher salt to make a paste 216grams

vegetable oil or pure olive oil 2Tbsps

olive oil 1large

Spanish onion, finely chopped 120grams

panko bread crumbs 25grams

freshly grated Parmesan 1small bunch

Italian parsley 2kgs

plum tomatoes and their juices, pureed in a blender 4servings

Salt and freshly ground black pepper 4servings

Salt and freshly ground pepper 4

boneless, skinless chicken breasts, pounded thin 1small can

tomato paste

Recommended wine: Chianti, Montepulciano, Barbera Wine

Chicken Parmesan can be paired with Chianti, Montepulciano, and Barbera Wine. When chicken is paired with tomato sauce and cheese, it can handle a light or medium bodied red wine. Since this is an Italian-American dish, we went for Italian wines. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.