Chicken Parm
Isn't it fun when you find out something random you never knew about someone who is very close to you??? This happened with me and John this weekend. He doesn't eat red meat, so I'm always trying to come up with new ways to make chicken fun. Well I realized I had never made chicken parm for him before... so off I went, slicing and dicing, breading, and cheesing up some chicken parm... pour some nice chunky red sauce over it... only to find out... he doesn't like chicken parm... wait what??
He loves red sauce, wants it on everything... loves when I do oven breaded chicken... but apparently breaded chicken and red sauce don't go together... he's a nut isn't he? I always tell him, "it's a good thing you're cute, cause otherwise you'd be in big trouble"
Well let me tell you, he ate said chicken parm... and said it tasted really good. So take THAT not liking chicken parm!!
The most important part of making this is to not over cook the chicken. If it's not tender... I wont eat it. dry chicken = inedible in my mind. So keep and eye on this and try to cut your chicken pieces to equal thicknesses so you don't under/over cook half of them.
I was busy making a couple batches of muffins in the oven so I cooked these on the stove. That is also why I don't cook the breast in full form... they cook much faster when you cut them up, so it's less likely to dry out.
steph chows chicken parm
Mix the following in a shallow bowl
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
1/4 cup whole wheat flour
2 Tbs corn starch
salt, pepper, chili powder, parsley flakes to taste
Cut the chicken into finger sized pieces about 1/4-1/2 inch thick
3 skinless chicken breasts fat trimmed
Slices of mozzarella (you can use full fat, reduced fat, fat free... whatever floats your boat)
Pasta sauce of choice heated up
Heat a large pan covered in olive oil spray over medium heat. (I like to use my pancake pan since it's huge)
As pan is heating take chicken pieces one by one and dredge in the flour mixture and place on hot pan. Start with the slightly thicker pieces and end with the thinnest (see this way they all cook evenly) Cook 2-3 minutes and then turn. Don't smoosh the pieces down with a spatula... that just pushes all the juices out... don't do it! Place bits of mozzarella on each piece. Continue cooking until it's not pink in the middle (I'll take a piece and slice it open to check). Remove from pan and cover with pasta sauce of your choice. Sprinkle with more parm if you like, and serve!
Chow!
He loves red sauce, wants it on everything... loves when I do oven breaded chicken... but apparently breaded chicken and red sauce don't go together... he's a nut isn't he? I always tell him, "it's a good thing you're cute, cause otherwise you'd be in big trouble"
Well let me tell you, he ate said chicken parm... and said it tasted really good. So take THAT not liking chicken parm!!
The most important part of making this is to not over cook the chicken. If it's not tender... I wont eat it. dry chicken = inedible in my mind. So keep and eye on this and try to cut your chicken pieces to equal thicknesses so you don't under/over cook half of them.
I was busy making a couple batches of muffins in the oven so I cooked these on the stove. That is also why I don't cook the breast in full form... they cook much faster when you cut them up, so it's less likely to dry out.
steph chows chicken parm
Mix the following in a shallow bowl
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
1/4 cup whole wheat flour
2 Tbs corn starch
salt, pepper, chili powder, parsley flakes to taste
Cut the chicken into finger sized pieces about 1/4-1/2 inch thick
3 skinless chicken breasts fat trimmed
Slices of mozzarella (you can use full fat, reduced fat, fat free... whatever floats your boat)
Pasta sauce of choice heated up
Heat a large pan covered in olive oil spray over medium heat. (I like to use my pancake pan since it's huge)
As pan is heating take chicken pieces one by one and dredge in the flour mixture and place on hot pan. Start with the slightly thicker pieces and end with the thinnest (see this way they all cook evenly) Cook 2-3 minutes and then turn. Don't smoosh the pieces down with a spatula... that just pushes all the juices out... don't do it! Place bits of mozzarella on each piece. Continue cooking until it's not pink in the middle (I'll take a piece and slice it open to check). Remove from pan and cover with pasta sauce of your choice. Sprinkle with more parm if you like, and serve!
Chow!
Heather on 
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