The Best Crusted Chicken Parmesan I Ever Had! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crusted Chicken Breast
1-2 boneless skinless chicken breasts (washed in cold water and fileted to 1/4 to 1/2 inch thick)
1 scallion onion, thinly sliced
6-8 oz. shaved parmesan cheese
1/2-1 cup Italian bread crumbs
1 tsp. kosher salt
1/2 tsp. pepper
EVOO - Extra Virgin Olive Oil
Optional: Mozzarella cheese
Sautéed Parmesan Veggies with basil over Linguini
1/2 lb. dry linguini noodles
1 red bell pepper, cut into 3/4" pieces
1 cup broccoli crowns, stems removed, separate crowns into thumb sized pieces
1 zucchini squash, crossed sliced, 1/4" thick
6-8 fresh basil leaves, chopped
1 tbsp. EVOO
1/2 cup (4 oz.) shaved parmesan cheese
2 pats butter (2 tbsp.)
Optional: 2-3 cloves garlic
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Directions: |
Directions:Cut and slice all the ingredients that require it. Place on paper plates and ready for the pan. Put the bread crumbs in a large Ziplock bag. Add the chicken fillets to the Ziplock and shake and knead until well coated. Add water to pasta pot and place on high heat getting ready to boil. Preheat oven to 350º. Get your frying pan hot over medium heat. Add the EVOO, salt, pepper and scallions. Saute for 1-2 minutes until brown. Place breaded chicken in hot pan over the sautéed scallions and cook for 2-3 minutes. Move the pieces around a little and drizzle the perimeters with a little more EVOO as required to keep them from sticking. Turn chicken pieces over and lower heat a bit. Place shaved parmesan on the cooked side as you continue cooking the second side for 2-3 minutes. You may need to add a little more EVOO and move pieces around a bit to keep from them sticking. Turn each chicken breast over again so that the parm side is down. Cook for another 2-3 minutes and sprinkle more parm on the top side. Turn each piece over again so that the second parm side is down and cook for 2-3 minutes more. You should now have a browned crust of parmesan on each side. Place chicken breasts in a small casserole dish and place in the over to continue cooking a bit while you cook the pasta and saute the veggies. Option: place sliced mozzarella or string cheese on top of breasts while in the oven. Don't overdo it on the mozz.
Place the pasta in your now boiling water (read the instructions on the pasta package and make sure that you don't overcook your pasta). Cook to al dente. Place all remaining vegetables in your frying pan over medium heat and add another tablespoon of EVOO. Saute veggies while the pasta is cooking. While the pasta an veggie are finishing, melt 2 tablespoons of EVOO and 2 tablespoons of butter (plus optional garlic if using) in the microwave for 30 seconds. This is for the pasta/veggies. The veggies are done when the pasta is done. BAM!
Drain the pasta when it is done (don't rinse it). Put pasta, veggies, butter and oil, and chopped basil in a serving dish and toss. Sprinkle more parm over top. Serve with parmesan crusted chicken breasts. |
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Personal
Notes: |
Personal
Notes: This easy recipe has been given lofty praise by several of my family members and friends alike. I must admit the most amount of effort is in the appetite preparation. I usually serve this after a long and stout hike when appetites are at their peak. however, it is also a weekly dish that is easy to prepare on a busy evening after a long day.
The secret is to use quality ingredients and not to rush. This dish and the sides are all cooked in the same pan (except the pasta). This dish is good with a green salad and fresh fruit as sides. It is recommended to use a well-seasoned cast iron pan. If you do not have one (you should), a non-stick or stainless frying pan will do. A few other things can greatly enhance the overall experience. Your favorite music playing and perhaps a glass of red. Cooking should be fun.
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