Chicken Parmesan

We had an Italian night at our friends for labor day weekend. I love cooking italian food! We traveled to Italy a number of years ago. Back then I was newly married, and still learning the ins and outs of cooking good food. I remember our first night there. We were in Florence and we went out to eat at a great Italian restaurant. We looked at the menus and could not find anything that sounded like the Italian food we are used to. We asked for Chicken parmesan and they didn't even know what that was. We had to tell them how to make it! I'm sure the whole staff at the restaurant was thinking what dumb Americans we were. Well, we didn't do that again and from that night on we ate and explored the best food I have EVER had!! There is a big difference between real Italian food and American Italian food! I love to cook real Italian food. A lot of it is very basic and simple and so good. But.....with that said I decided to go with an American Italian dish for our Italian themed party. Chicken Parmesan. Gooey, saucey and oh so good! It is a great dish to make ahead of time too! I use a jarred marinara sauce in this recipie. The best marinara is Traders Joes Tomato Basil. 

I have tried so many jarred sauces and I think this one is the best. It has a great, rich tomato flavor and really people...the sauce makes or breaks the dish!! Another key item is fresh mozzerella. I usally get the mozzerella log from Trader Joes. You really don't need the kind in salt water, save that for caprese. The fresh mozzerella just melts better. 

Here are the steps for Chicken Parmesan:

3 boneless, skinless chicken breast cut into scallopine making 6 breasts.

2 eggs

1C. italian dried bread crumbs

1 C. flour

mozzarella, sliced

2 jars marinara sauce 

parmesan cheese

olive oil

Heat oven to 350 degrees. Split your chicken breast into scallopine so that you 2 thinner breasts. Heat about 1/2 C. olive oil in a large saute pan on medium high heat. In 3 separate dishes place your flour, eggs and bread crumbs. Line them up. 

Dip your chicken first in flour, then eggs and then bread crumbs. Continue until all chicken is coated. When oil is hot, place coated chicken in pan and saute until golden brown.

 Place  chicken on paper towel to drain. To assemble, spread some sauce in bottom of a 9x13 pan. Place cooked chicken on top of sauce. Place 1-2 slices of mozzarella cheese on each chicken breast, top with the rest of the sauce. Make sure you use 2 jars of sauce. This will help the chicken stay moist and will give you plenty of sauce for your garlic bread and noodles! Sprinkle parmesan cheese on each breast and drizzle the top with olive oil. 

Bake at 350 for 30-40 minutes until sauce is bubbly!

Now you have to have a good garlic bread to go with. Don't buy that yucky, fake garlic butter in the store!!! Make your own!! Here's how!

Purchase a good, crusty Italian bread and slice. Place 1 stick of softened butter in a medium sized bowl. Set a small saute pan on the stove. Do not turn it on yet. Use a garlic press to press 2 cloves of garlic into saute pan. Add about 3 swirls around the pan of a good extra virgin olive oil. Add salt and pepper to taste. Turn on the heat to high . Make sure to keep an eye on it, you do not want your garlic to burn. Once it starts sizzling, let it cook for about 30 seconds. Remove from heat and pour onto butter. Chop about 1T. of fresh Italian parsley and add to butter mixture. Stir with a fork. Spread garlic butter onto each slice and put the bread back together. Wrap in foil and heat in oven for about 10 minutes.

I usually serve my chicken parmesan with some spaghetti. I like to double the garlic butter recipe and add some to the cooked spaghetti. Top with some parmesan cheese and fresh parsley! So good!!

Hope you enjoy the Italian gooeyness!!!