Wednesday, September 8, 2010

Chicken Parmigana

Not the greatest picture, I know. But it's what I have!
This is one of the first meals I ever made for J. I think this is the meal that made him fall in love with me! From this point on, he knew he would always be well fed!
I always say- The one good thing that my Ex mother-in-law taught me is how to make a damn good pot of sauce! She is very Italian and is a fabulous cook. That is the one thing she had going for her. Making an awesome sauce is actually simple.
-2 cans of tomato sauce
- 1 can of water (Rule of thumb is 1/2 can of water, for every can of tomato sauce. So if you're using more than 2 cans, just use this rule to figure out water.)
- Oregano
- Basil
- Garlic
- Onion powder
- Pinch of sugar

- In a sauce pot, pour in just enough oil to coat the bottom of the pot. Anymore and you'll have icky extra grease floating on the top of your sauce.
- Sprinkle some garlic powder in pot (Or put in cloves if you're using those); put on medium heat and let it get hot just unti you start to smell the garlic. Any longer, and the garlic may burn
- Add in 2 cans of tomato sauce, 1 can of water, and all your seasoning. (Make sure to use A LOT! The more seasoning, the BETTER!)
- Bring sauce to a boil; add in JUST a small pinch of sugar (it cuts acidity)
- Cover and turn down to a low heat; let simmer for about 2-3 hours, stirring occassionally.
- Boneless, skiness chicken breasts
- 2 eggs, beaten
- Italian bread crumbs
- Mozzarella cheese
- Wash and butterfly your chicken.
- In a large skillet, on medium heat, heat up some oil
- Dip cutlets into egg, then into breadcrumbs
- Fry in skillet until golden on both sides
- Set chicken on paper towel to drain grease.
- in a 13x9 inch baking pan, spoon some of your sauce to coat bottom of pan
- place chicken in baking pan, top with more sauce and mozz. cheese.
- Bake in oven at 300 degrees just unti cheese is melted.
I usually serve this meal with homemade garlic bread, a side salad, or Mashed potatos and green beans!

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