Diary of a Foodie

Wednesday, November 5, 2014

Chicken Parmesan with Homemade Marinara

I think Chicken Parm comes across as a difficult meal to make, but it is actually really fast and easy. Then you end up with a delicious dinner that will impress anyone.

Chicken Parmesan

4 chicken breasts
1 1/2 c flour
2 tsp Kosher salt
1 tsp ground black pepper
2 eggs
2 TBSP water
2 c Panko bread crumbs
3/4 c Parmesan cheese
1 TBSP dried parsley flakes
1 tsp black pepper
Olive oil to cook with
2 lbs fresh mozzarella, cut into 8 equal slices

Preheat oven to 350 degrees F. Split chicken breasts width wise to make 2 equal size pieces. Do this to all  4 chicken breasts to make 8 pieces total.  In one bowl, mix together flour, salt and pepper. In another bowl, whisk together the eggs and water. In a third bowl, mix together Panko, Parmesan cheese, parsley, and pepper. This is your dredging station. Dredge chicken in flour mixture first, then directly into the egg  wash, then lastly into the Panko bread crumb mixture. Set aside and coat all chicken. In a large non-stick skillet, heat about 3 TBSP of olive oil over medium high heat. Once oil is hot, cook 3-4 chicken breasts at a time, for 5-7 minutes per side. Once chicken has cooked, place on a baking rack that is sitting on a cookie sheet. Place one slice of mozzarella cheese on each piece of chicken and bake in the oven for 5-7 minutes, or until cheese is melted and bubbly.
Serve with homemade Marinara Sauce and pasta of your choice.

Marinara Sauce
1 28 oz can of crushed tomatoes
1 8 oz can of tomato sauce
3 cloves garlic, minced
1/4 medium onion, diced
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Crushed Red Pepper
5 basil leaves minced
1 TBSP honey
olive oil

In a large saucepan, heat up 1 TBSP Olive Oil over medium heat. Add garlic and onions and sweat them for about 2-3 minutes, careful not to burn the garlic. Add the crushed tomatoes, sauce, seasonings and honey. Stir all together. Turn heat to low and allow to simmer

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