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Chicken Parm

Cooking time 1 Hour   Serves 4-6 people 
Preheat oven to 350 degrees
3 chicken breasts
3 cloves garlic minced
1 can crushed tomatoes
1/3 cup white wine
handful of basil chopped
1 cup flour
2 eggs
1 1/2 cup bread crubs ( I like Vigo Italian Breadcrumbs)
1 ball fresh Mozzerella
Heat oven proof pan over medium low heat, add a glug of EVOO and add minced garlic.  cook until fragrant and add crushed tomatoes. Season with S&P.  Add white wine and lower heat.  let simmer for 15 minutes stirring often.  Add Basil at the end and check seasoning.
For chicken:
Season with S&P. Place 1 breast in between two sheets of plastic wrap and pound with flat side of a meat mallet or a heavy skillet until uniformly thin. (around 1/4 inch thick) Repeat with other breasts.  Lay out three different plates. One with flour, one with the eggs beaten with a little bit of water whisked in, one with the bread crumbs.  FEB (just like february) Dip the chicken breasts one at a time in the Flour, egg wash, then bread crumbs and put aside. Repeat with other breast. 
Heat a large skillet over medium heat with a few big glugs of EVOO.  Once hot, cook breasts just a minute or two on each side.  (This is just to get the outside crispy)  Repeat with other breasts .
Place quick cooked breasts in pan with the sauce and cover with a lid.  Place in oven and cook for 30 minutes checking occasionally to make sure breasts are covered with sauce. With 5 minutes left on cooking time, slice the mozzerrella and place on top of chicken breast. Leave uncovered and cook until melted and bubbly. 
Goes great over pasta to sop up extra sauce. I served this with a pesto pasta for a little extra flavor.