Update and Redux: C – There’s nothing like a good chicken Parmesan. Especially, when you don’t have to make it yourself and you don’t have to go out to eat it. It’s always great when Luke makes something … like this great chicken Parmesan.
C – Luke was on a chicken mission.
He heard that I hated dry chicken breast dishes. He was on a mission to show me one that wasn’t dry. Something simple and straight forward this time, he suggested. How about chicken parmesan? Of course!
I was delighted. One of my favorite dishes. I’m all for any kind of chicken breast dish that’s covered in a lot of tomato sauce and cheese to make it moist.
I love chicken parmesan for another reason. It uses all of the tricks for keeping chicken breast nice and juicy.
First, slicing it thin so you don’t have to take a long time to cook it. Then, dredging it with flour, egg and breadcrumbs to make a nice coating around it. Finally, cooking it quickly, smothering it with sauce and topping with great cheese.
I must say it is one of the best ways to cook a piece of would-be-dry chicken.
I loved every bit of it. I didn’t eat the pasta, I gave that all to Jim. But, I really enjoyed the chicken.
| Luke’s Chicken Parmesan |
- ½ chicken breast, boneless skinless, fileted or cut lengthwise in half
- Salt and pepper to taste
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 pint Easy Thick Tomato Sauce
- 5 oz mushrooms, cut into small quartered pieces
- 1 Tbsp butter
- ½ cup grated parmesan reggiano cheese, plus more for garnish
- ½ inch round hand-full of bucatini pasta
- Parsley for garnish (optional)
- Preheat oven to 350 degrees.
- Cook pasta according to manufacturer’s instructions.
- Season chicken with salt and pepper
- Place flour on a plate, place eggs into a bowl and place panko breadcrumbs on a third plate.
- Dredge chicken in flour on both sides.
- Place chicken into eggs and coat them.
- Place chicken onto panko breadcrumbs and coat them evenly.
- Lastly, place chicken back into flour to finish coating
- Heat a large, oven-proof saute pan on medium high. Add chicken and cook until golden brown, about 3 minutes on each side.
- Place entire saute pan into oven. Cook for about 12 minutes. Add parmesan reggiano on top of chicken. Cook until melted, about 5 minutes more.
- In other saute pan on high, add butter and mushroom. Cook until golden brown, about 5 minutes.
- Add tomato sauce to pan and bring to a simmer.
- Once pasta is cooked and drained, add it to a large bowl. Add enough sauce to coat pasta. Should not be “soupy” with sauce.
- Portion on individual plates or on a serving platter.
- Once cheese is melted on chicken, remove from oven and cut pieces on a bias.
- Top pasta with chicken. Top chicken with tomato sauce
- Garnish with more parmesan reggiano and sprinkle with chopped parsley.
- Serve.
- Enjoy!
Easy Thick Tomato Sauce recipe
The chicken was nice and crisp. It was really juicy and had a great taste to it.
Thanks, Luke, for making this great dish for us.