t-555190 [Recipe] Chicken Parmesan [Pics] [Flat] - TribalWar Forums

[Recipe] Chicken Parmesan [Pics]

08-30-2008, 08:33 AM
Todays Recipe: Spicy Chicken Parmesan w/ a Tomato Rotini pasta.

¤ Chicken Breasts
¤ Eggs
¤ Bread Crumbs
¤ Parmesan Cheese
¤ Rotini
¤ Tomato Sauce
¤ Vegetables (your choice)
¤ Mozzarella Cheese
¤ Hot Sauce (optional)
¤ Fresh Basil

So I took a trip to the grocery store and picked up everything that I needed:
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I chose a few sweet bell peppers for my vegetables, as well as some brocolli to add a little color to the dish. First thing I'm going to do is preheat my oven to 350 degrees. We don't want it too hot, otherwise we'll burn our crust on the chicken before the chicken is cooked throughout.
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With the oven preheating, it's time to start preparing our ingredients, whats the first thing you do before you start cooking? Of course, wash up!
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Alright, all cleaned up and ready to go, lets deal with the fresh produce first, to avoid any concerns of contamination from the raw chicken.
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I cut a few slices of each pepper into triangles for presentation at the end of the dish, the rest were diced up to go into our pasta. The brocolli is just cut into bite size pieces and will be used to add color to the plate at the end. I'll pop those into the fridge to keep them crisp until we're ready for them.
http://files.focusedaggression.c om/public/cp04.jpg

With the produce out of the way, lets deal without chicken. The breasts are much too thick for my liking, I want them to cook quickly and evenly, so first thing I'm going to do is butterfly each breast.
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Butterflying a breast is pretty simple. Skin side down, find the tendon (usually 2 or 3 visible parts of tissue are connecting the tendon to the breast) then run your knife along the breast, cutting into the tendon. Once that is flattened out, do the same to the breast, fileting it in half.
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Now its time to bread the breasts, we'll be using an eggwash and a mixture of 2:1 breadcrumbs and parmesan cheese (salt and pepper added to flavor). Eggwash is just egg whites, water 1:1 ratio. This will help the breading stick to the chicken, as well as help to crisp it up when we cook it.
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Dip both sides of the breast into the eggwash, and then press it into the breading/cheese mix, then place onto a baking sheet.
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So we'll pop those bad boys into the oven, and check them in maybe 15-20 minutes. Meanwhile, lets get our tomato sauce for the chicken going, and start our water for the pasta. I've added tomato sauce, hot sauce, and Sambal Oelek, a spicy pepper paste to the sauce for the chicken, you can of course leave out the extra sauces if you don't enjoy spicy food.
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Now that the pasta is ready, and the sauce for the chicken is nice and hot, lets get started on our pasta sauce. I put a little butter and some salt and pepper into a hot pan, then added all the peppers I had diced up earlier.
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08-30-2008, 08:33 AM
While those peppers saute for a little bit, lets take a look at our chicken! Voila, they've got a light browning along the crust, and by touch I can tell that the chicken is only a minute or two from being cooked, so its time to add the toppings.
http://files.focusedaggression.c om/public/cp19.jpg

Pour the sauce overtop the chicken, and then sprinkle the chopped basil overtop.
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Then place slices of mozzarella overtop and sprinkle it with parmesan. Put it back into the oven. At this point I set my oven to broil (top burner only) so as to brown the cheese without overcooking the chicken.
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Our peppers are softened now, so lets add the rest of the tomato sauce, and some more spice for the pasta.
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Once thats heated up, we'll toss in our pasta!
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We're just about ready to go.. remember those triangles of peppers I cut earlier? Time to saute those up to give them some color, and add in a little vinagrette for flavor.
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Voila! The veggies are ready, still crisp, and flavorful. Our chicken should be just about done, so lets pull that out of the oven and put everything together!
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The finished plate! A good portion of pasta, accented with the colors of the veggies, and a beautiful piece of nicely browned Chicken Parmesan ontop.
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Eat and Enjoy! But don't forget to clean up afterwards! :)
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Hope everyone enjoyed this simple recipe, try it out at home, change the side dishes, try your favorite cheese in place of the mozzarella, theres dozens of ways to make this quick and easy meal!

Happy eating,

09-01-2008, 08:11 PM
Wow thats an impressive meal. Ive been thinking of going to culinary school, traveling as a chef would be tight.. then again i cant forget botony

09-01-2008, 09:40 PM
nice work spicing up chick parm, I like it.

09-02-2008, 01:01 AM
Whole eggs work fine for breading. I don't think you'd be very worried about the extra calories in this recipe.

09-02-2008, 08:09 PM
Looks like someone watches late night infomericals. Also that looks pretty good.

09-02-2008, 11:48 PM
Looks like someone watches late night infomericals. Also that looks pretty good.

Yea, the knife set was a gift from my parents for Christmas.. I recently won an Iron chef competition through my restaurant, and will be receiving a brand new Knife Set as my prize, I'd trade in the entire Miracle Blade set for a solid 10 or 12" Chef Knife.

Null Space
09-03-2008, 04:17 PM
Looks damn good. I've been thinking of making eggplant parmesan again. But it takes so long to prepare.

09-05-2008, 08:27 AM
Went with this recipe last night - but went the stuffed chicken route w/ veggies & mozz cheese. Also used less parmesan cheese in the breading.

I liked the eggwash idea as well - normally use a full egg, and this lighter version came out much better.


09-11-2008, 11:18 PM
that looks great, i really like your threads. keep it up :)

09-12-2008, 05:12 AM
Thanks guys, glad you're enjoying the recipe and threads... be happy to make a few more int he upcoming weeks. I don't get many days off, and I like to take my time when I do these, so they may be few and far between, but if anyone would like to request a recipe, or an ingredient you'd like me to make a recipe from, let me know and I'll see what I can do.

09-17-2008, 04:18 PM
I would really like to know how exactly you cut the chicken. I'm really a newbie at it and I didn't quite understand from your photo :<

09-17-2008, 04:35 PM
Oh! I get it now :]

11-10-2008, 04:11 PM
Looks damn good. I've been thinking of making eggplant parmesan again. But it takes so long to prepare.

How do you make this?

11-12-2008, 06:46 PM
Made it the other night, was excellent

02-25-2009, 08:38 PM
i made this **** tonight.

it was good