Chicken alla Parmagiana My Way
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 568.2
- Total Fat: 20.6 g
- Cholesterol: 217.8 mg
- Sodium: 916.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.1 g
- Protein: 70.4 g
View full nutritional breakdown of Chicken alla Parmagiana My Way calories by ingredient
Introduction
I love chicken parmesan but I never order the gooey, overly cheesy versions served at most restaurants since coming up with this version. My recipe uses all the typical components but instead of frying the breaded chicken breasts in oil, I crisp up the breadcrumbs by broiling the breaded chicken breasts for a few minutes, then topping with the sauce and the cheese and putting it back under the broiler. The result is a much lighter variation of the original with all of the crunch. I've grown to prefer the meaty almost bacon like flavor of smoked mozzarella in most situations that call for mozzarela since discovering a purveryor at my farmers market, but any kind of mozzarella will do, whether artisanal or pre-shredded from the bag. I love chicken parmesan but I never order the gooey, overly cheesy versions served at most restaurants since coming up with this version. My recipe uses all the typical components but instead of frying the breaded chicken breasts in oil, I crisp up the breadcrumbs by broiling the breaded chicken breasts for a few minutes, then topping with the sauce and the cheese and putting it back under the broiler. The result is a much lighter variation of the original with all of the crunch. I've grown to prefer the meaty almost bacon like flavor of smoked mozzarella in most situations that call for mozzarela since discovering a purveryor at my farmers market, but any kind of mozzarella will do, whether artisanal or pre-shredded from the bag.Number of Servings: 4
Ingredients
-
2 chicken breast halves, about 12 ounces each
salt and pepper
1 cup flour
2 eggs beaten with 1 tablespoon water or milk
1 1/2 to 2 cups bread crumbs or panko bread crumbs seasoned with 1 tablespoon dried thyme or oregano
2 tablespoons of olive oil, optional
2 cups of your favorite pasta sauce (homemade is ideal)
4 ounces smoked mozzarella, cut into 6 to 8 slices
grated parmesan, optional
chopped parsley, optional
Directions
First, pound out the chicken breasts to a half inch thickness. I place the chicken breasts in a zip top bag or between to sheets of plastic wrap and whack at it with a small fying pan. Pounding out chicken breasts can be enormously stress reducing but don't be too overzealous as you want to keep the breast in one piece.
Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired.
Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven.
Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user OTABENGA.
Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired.
Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven.
Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user OTABENGA.