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Archive for April 11th, 2009

Chicken Parmesan

Chicken Parmesan

After a very long day of toiling in our soon-to-be garden, we needed something hearty.  I promise to poast an update about the seedlings and garden soon, there has been transplanting going on and a LOT more rock excavation.  Seriously, I think there’s a rock quarry in our backyard.

So back to our hearty dinner – Chicken Parmesan.  I love getting chicken parmesan when we go out, that crispy, breaded chicken is so yummy!  But as I have documented here, I’m not much of a deep-frier, due to the ridiculous clean-up that follows.  I think this is the only recipe from Giada De Laurentis I use on a regular basis, but I think its a winner.  And its pretty quick to make provided you have some ready made marinara sauce, either yours or store-bought.

Herb Oil

Herb Oil

The great flavor of this recipe lies in the fresh herbs used to coat the chicken before it is cooked.  The recipe calls for fresh Parsely, Rosemary and Thyme.  My rosemary was looking a bit long in the tooth, so I substituted dried basil, and it worked just fine.  I think I’ve even made this recipe with only dried herbs and that worked OK too, just not quite as fresh tasting.

Herb-Coated Chicken

Herb-Coated Chicken

The chicken is cooked in a hot, oven-safe skillet for just a couple of minutes to brown each side.

Cooked Chicken

Cooked Chicken

Once the chicken is browned, the pan is put into the oven with all of the goodies, marinara sauce, Parmesan, mozzarella and a bit of butter for good measure.  Cook it at 500F for about 4-6 minutes, or until the chicken is cooked through and its at the appropriate Ooey-Gooey-ness.

Ooey Gooey Chicken Parm

Ooey Gooey Chicken Parm

Serve it up on top of whatever pasta you prefer, and that’s it.  Another simple chicken recipe to add to your repertoire.

Chicken Parm for Dinner

Chicken Parm for Dinner

Prep Ranking: #2 – Weeknight Fare
Tastiness Grade: 8/10
(me), 9/10 (Greg, he loves him some Italian food)

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