Authentic Chicken ParmFrom hot_mamma 8 years ago
- 8 Skinless, Boneless Tenderize chicken breasts shopping list
- Half Jar of Ragu (or your pref) shopping list
- Red cooking wine shopping list
- White cooking wine shopping list
- Sherry shopping list
- EVO shopping list
- oregano shopping list
- cracked pepper shopping list
- sea salt shopping list
- cayenne pepper shopping list
- dried parsley shopping list
- fresh mozzarella cheese (Buffalo Mozz) shopping list
- 2 Bags Shredded Mozzarella shopping list
How to make it
- After you've "gutted" the usual red, tough, and undesirable parts from your chicken breasts, tenderize them until they are about 3/4" thick (You can also choose not tenderize and just cut the chicken into strips of 3/4"W by 3" or 4"T)
- In a 10" or 12" Frying Pan on High Simmer, generously add your EVO until there is about 1/2" to 3/4" in the middle of the pan
- Add the White and red Wines (50% of White to EVO and 50% Red to EVO- and yes, Oil and Wine/Water don't mix, this is fine.)
- Proceeded to add 2 tablespoons of Oregano; 2 tablespoons of Salt; 2 Tablespoons of Cracked Pepper; 1 Teaspoon of Parsley; & 1 "Pinch" of Cayenne Pepper
- Continue to Stir to mix as best as you can while it simmers. Once it appears that pan is evenly "simmering" pull out the Pyrex Baking Pan (or two).
- Drizzle sparingly, the bottom of the pan with your Tomato Sauce. Just enough where you can turn the pan every which way to get the sauce to just cover the bottom. Should be translucent, not Opaque. (This is to help prevent sicking, but more importantly keeping in the moisture of the chicken.)
- By The Way, Go Stir the Frying Pan concoction!
- Thinly slice the Fresh Mutz, about half an inch thick and place into the Pyrex Pan on top of the thin layer of sauce. Leave about 2 inches between each slice until you run out room.
- At this point Preheat the Oven to 375 degrees.
- Go back to the stove, take your chicken and start placing in the already simmering oil and wine thing... :)
- All we want to do is seer the chicken breasts on both sides. about 45 to 60 seconds on each side should do, assuming the chicken is thin enough. Once the side is white and you can see the Oregano and Pepper stuck in the chicken, You're good.
- Once both side are seared, place in the Pyrex.
- Once all of the chicken is in the Pyrex, drizzle about the same amount of sauce you did earlier, but this time on the chicken.
- Now go back to the fresh Mutz, cover each slice with one of two slices.
- Next take the shredded cheese and sprinkle sparingly on-top of the Fresh Mutz, sauce, & chicken.
- Pour the rest of the Sauce on top of these layers, and finish off with a healthy spread of the Shredded Mutz.
- Take what's left of the Concoction in the frying pan, and drizzle until gone all over the top.
- Put it in the oven for about 20 to 30 minutes (just to finish cooking the chicken and melt all of that cheese)
- Serve atop rigatoni, warm buttered Italian Bread, and a nice glass of Pinot, and you're good to go....
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