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Sunday, July 17, 2011

Chicken Parmesean from

Chicken Parmesean from Favorite family We had this for Sunday dinner tonight, it was delicious! Better than any prepackaged or restaurant Chicken Parmesean I have ever had!

For the Sauce:
7-8 garden tomatoes (if you don't have garden tomatoes, 
I would suggest using 1 large can of crushed tomatoes and
 1-2 cans of diced tomatoes)
1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce

For the Chicken:
3 chicken breasts (pounded flat)
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. italian seasoning
1/4 c. parmesan cheese
salt and pepper to taste
6 slices provolone or mozzarella cheese
1 lb. spaghetti

If you are using fresh tomatoes, peel them 
and mash them with a potato masher in a
 medium-sized bowl. Add salt and pepper,
 set aside. Heat a little vegetable oil in a large
 skillet and saute onion and garlic. When onions
 are clear, add the smashed tomatoes. Add basil
 oregano, parsley, sugar, salt and pepper and
 bring to a good rolling simmer. Add tomato
 sauce (to thicken it up a little bit). It still may 
seem a little watery, but trust me, it thickens up
 quite a bit after it simmers. Reduce heat a little
 and simmer uncovered for at least an hour,
 stirring occasionally.

About 20 minutes prior to serving. Put chicken 
in a Ziploc bag and add beaten egg and garlic.
 Smash all the air out of the bag, seal tightly, 
then work the the chicken around a little bit 
so it is covered in egg. On a plate or pie pan, 
combine bread crumbs, parsley, parmesan cheese, 
salt and pepper. Heat some oil on medium heat in 
another large skillet. Remove chicken from egg
 mixture and press into the bread crumbs. When
covered in bread crumbs, add the chicken to the
 oil brown on each side.

Place chicken on a greased cookie sheet and bake
 in the oven at 375-degrees for about 12 minutes or 
until no longer pink. In the meantime, cook spaghetti 
to al dente. Remove chicken from oven, add 2 slices 
of cheese per chicken breast, then return to the oven
 for about 2 minutes or until cheese is melted. Layer on
 individual plates: spaghetti, sauce, then chicken.

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