I hope you all had a fabulous weekend. I'm here to share this week's recipe for an easy week night dinner: Chicken Parmesan. A couple of keys to making this dish successful with nice moist chicken:
1) Make sure your breasts are not too large; and be sure to cut them (butterfly style) or pound them out a bit.
2) Regulate the temperature of the oil and ensure you have enough in the pan to brown each of the breasts. I use "Smart Balance" oil. Do NOT use regular Extra Virgin Olive Oil. It doesn't have a high enough temperature point for browning the chicken. You'll burn the oil and it'll make your kitchen smell bad and your chicken will just NOT be good!
3) You can add Parmesan cheese to the breadcrumbs if you want. If I have it, I do...most of the time, I don't, however, which means this probably isn't really Chicken Parmesan; but it's what I call it, so...you know...let's not dwell on particulars.
The best part of this recipe is that it uses ingredients you should already have in your pantry. This is my go to recipe for "I defrosted some chicken; but I don't know what I want to do with it." meal. The wine is optional...it's not an ingredient in the meal; but I always sip on a glass of wine while I'm cooking. To me it's part of the process and well, it just looked pretty in the picture!
Anyhow, that is all for me today. Click on the link at the top and it'll take you to the no fuss "print it out" or "read from your phone/tablet/PC" version of the recipe. Have a great day and I'll see you all again soon!