"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-05-2008, 01:55 AM   #1
Senior Cook
 
SueBear's Avatar
 
Join Date: Dec 2006
Location: Council Bluffs, Iowa
Posts: 111
Send a message via Yahoo to SueBear
Chicken Parmigiana

I was wondering if someone here could provide me with a recipe for this. I currently have one but am looking for something that has a little more zing.

Here is what I have...

* 2 egg, beaten
* 1/4 pound dry bread crumbs
* 4 skinless, boneless chicken breast halves
* 1-1/2 (16 ounce) jars spaghetti sauce
* 1/4 pound shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

__________________

__________________
It's the simple things in life we experience that add spice and sweetness to those every day dull moments.
SueBear is offline   Reply With Quote
Old 01-05-2008, 06:39 AM   #2
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
The parmigiana I usually have has tomato paste and fresh tomato on top on of the chicken breast and topped with sliced cheese. I have been served them crumbed and not crumbed, likewise the tomato and cheese on top and as a stuffing for the chicken breast.

When you say zing, why not just add a bit of tabasco sauce or fresh chilis into the sauce.

An alternate recipe is below with lots of readers comments and amendments. I liked the one from "GordonRamsay"!!
Chicken Parmigiana - Recipe - Taste.com.au
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-05-2008, 08:11 AM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Use a basic homemade tomato sauce.

canned diced/crushed tomatoes, evoo, onion, garlic s & p, basil
__________________
Jeekinz is offline   Reply With Quote
Old 01-05-2008, 11:59 AM   #4
Senior Cook
 
Clienta's Avatar
 
Join Date: Apr 2007
Location: Isla Mujeres, MX,
Posts: 325
I add lots of fresh herbs (basil, oregano, rosemary, thyme) and fresh garlic to my homemade sauce but you could just add them to a store bought sauce. Let simmer for a while & then use an emulsifier to add some more flavor.
__________________
Clienta is offline   Reply With Quote
Old 01-05-2008, 12:01 PM   #5
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
First and foremost, use a meat mallet or frying pan to pound the chicken breasts to an thickness of about 1/2 inch. This will make sure they cook evenly.

Second, be sure to dredge the breasts in flour first so that they are completely dry. This will aid in keeping the breading ON the chicken. Flour, then egg, then crumbs. Three bowls, not two.

Third, mix the Parmesan cheese in with the bread crumbs for even coverage and better flavor. You could also mix in 1/4 to 1/2 tsp of dried oregano, dried thyme or basil, and especially crushed red pepper flakes into the bread crumbs, to give it a bit of a zing. I would also use fresh bread crumbs, either hand grated or grated in the food processor, not dry, for better flavor and texture.

Fourth, saute the chicken breasts in olive oil, don't bake them. They have no fat and tend to dry out when baked.

Fifth, once one side is done, and the second side is well on it's way to being cooked, place the mozzerella on top and put the lid on the pan until the mozzerella is melted.

Sixth, place on a plate, put about 2 ounces of cooked macaroni of your choice on the plate next to the chicken parm, and pour homemade, not canned or jarred, sauce over both.

Seventh, a couple slices of REAL Italian bread per person would also serve to improve the dish.

Other than that, it looks like a great recipe.
__________________
Caine is offline   Reply With Quote
Old 01-05-2008, 12:20 PM   #6
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Caine beat me to the Parm punch. To add more flavor:

Salt & pepper your chicken breasts. Lemon Pepper seasoning works too.

Definitely "kick up" the crumb mixture - add fresh chopped (or dry) herbs, or Italian breadcrumbs. Add FRESH grated Parm to the crumbs. You could add some lemon zest, as well.

Add some fresh lemon juice to your egg mixture. Or, dip cbs in melted butter & minced garlic.

Tomato Vodka sauce is another way to go.

If you want a more flavorful dish, try chicken cordon blue or saltimbocca. (Chicken breasts are rolled w a stuffing of ham & cheese.)

Or - Cut a pocket & stuff with an herb/cheese mixture.
__________________
*amy* is offline   Reply With Quote
Old 01-10-2008, 05:51 PM   #7
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
Hmm, where to start...I guess from the top, I'll be repeating several things that have already been said...

Place the breasts on a cutting board, put your non-cutting hand on top of the chicken and slice the chicken horizontally...You'll have two full size thin breasts...Brine in salt water for an hour...Season with salt and pepper, dredge in flour, dip in beaten eggs, dip in spiced crumbs...Deep fry is best, but even sauting is much better then baked. Cook until the breast reach 145 degrees...Then put in a dish and cover with the sauce and cheese and bake until the breast reach 160...

If you want a "south beach diet" friendly version, use oatmeal. In the food processors, you're going process a fine and a course texture...Basicallly just process oats until they cannot be processed anymore, should be close to flour. Then process another batch more coursely...Coat your halfed and brined chicken in the ultrafine oatmeal, dip in just egg whites (no yolks), then cover with the spiced course oatmeal and bake... :)
__________________
Bacardi is offline   Reply With Quote
Old 01-10-2008, 06:08 PM   #8
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
FN (RR) has a nice-looking (fresh) take:

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
__________________
*amy* is offline   Reply With Quote
Old 01-10-2008, 07:32 PM   #9
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
I am going to make this on Saturday or Sunday. I like to put the chicken on the stove then put the chicken in the oven so the cheese melts on top. I'm looking forward to making this dish.
__________________
virgo152 is offline   Reply With Quote
Old 01-11-2008, 03:40 PM   #10
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by *amy* View Post
Lemon Pepper seasoning works too.
Lemon pepper? No way, Guiseppe! That would be chicken picata, not chicken parmigian.
__________________

__________________
Caine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.