Praize Blogs

2012-04-22 08:47:54

Here's a delicious recipe that I tried for the first time seven years ago. My niece and her picky husband had moved in with me, and so to keep peace in the house, my niece was chosen as  meal chooser. When she first made Chicken Parmigiana, I was quite skeptical, being a purist (It was "Shake and Bake and I helped" or KFC), however, when I tried the chicken parm, I was pleasently surprised. The chicken was just as moist as my favorites and the sauce and cheese added that little zing for a whole new flavor. So my reccomendation for you today is to try Chicken Parmigiana for a whole new taste.

Chicken Parmigiana

Servings: Makes 4 servings.

Prep Time: 30 minutes

Total Time: 55 minutes

Ingredients

1/3 cup chopped onion

1 clove garlic, minced

1 tablespoon butter or margarine

1 14-1/2-ounce can diced tomatoes, undrained

1/2 teaspoon sugar

1/8 teaspoon salt

Dash black pepper

1/4 cup snipped fresh basil

4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)

1/3 cup seasoned fine dry bread crumbs

3 tablespoons grated Parmesan cheese

1/2 teaspoon dried oregano, crushed

1 beaten egg

2 tablespoons milk

3 tablespoons olive oil or cooking oil

1/4 cup shredded mozzarella cheese (1 ounce)

1 tablespoon grated Parmesan cheese

Directions

For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.

Makes: 4 servings.

Veal Parmigiana

Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.

Creamy Tomato Chicken Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.