Regarding the quest for my signature dish: Chicken Parmesan... sort of.

10/09/2012 04:08:00 AM
As I've stated in a previous post - I have no signature dish. There's no, "Oh, Kylee always makes that and it's so good!" happening in this neck of the woods.

That said, I'm on search for my dish.

This past week I made some excellent Chicken Parmesan... sans Parmesan because I didn't have any. (You do what you can with what you have... in every aspect of your life, no?)

It goes a little something like this:

Chicken Parmesan sans Parmesan
Serves: 2 adults and a couple little kids


You may need a bit more of everything if you're using hormone-filled gigantic Dolly Parton chicken breasts or if you're making more than 3 normal chicken breasts.
  • 1 egg, beaten
  • Some dry bread crumbs
  • 2-3 skinless, boneless chicken breast halves -- BEATEN down with a mallet
  • Some spaghetti sauce
  • Some shredded mozzarella cheese
  • Some italian seasoning
  • Salt and pepper
  • 1/4 cup grated Parmesan cheese (the recipe called for this - I had none.)
Directions
  1. Preheat oven to 350 degrees F.  Lightly grease a medium baking dish.
  2. Pour egg into a small shallow bowl. Place bread crumbs, mixed with salt and pepper and italian seasoning in a separate shallow bowl. Dip flattened-with-mallet chicken (I like 'em not too thick) into egg, then into the bread crumbs. Add some spaghetti sauce to the bottom of the dish, place coated chicken on the prepared baking dish and bake in the preheated oven for about 30  minutes, or until no longer pink and juices run clear. (Don't put the sauce on top or it'll get soggy. Blech.)
  3.  Sprinkle mozzarella and Parmesan (if you have it -- if not, no worries) cheeses on top and return to the preheated oven for 20 minutes.
As it turns out the original recipe called for baking the chicken in on a baking sheet, then adding it to a separate dish with spaghetti sauce in it and back for 20 minutes longer. I didn't do that. I mean, who needs to bake the same thing in two different dishes? Dumb.

It turned out just fine.

Everyone here liked it.

Photobucket
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5 comments:

  1. Sounds yummy!! I agree - it's hard to photograph food. That is an artform in itself! lol

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  2. This recipe cracks me up. "Some..." Who need amounts? Also the fact that it's "fine" totally makes me want to make it RIGHT NOW.

    Really, though... it does sound yummy. And beating chicken with a mallet is pretty fun.

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  3. Let me know if you try it. ;)

    And perhaps my enthusiasm for cooking is a direct correlation to why I don't have a signature dish. :)

    I saw your dish from the other night... cheese, sausage and what else? :) Happy pregnancy, lady.

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  4. IT IS an art form. When I went to BlogHer there were classes on food photography alone. Yikes. Not for me.

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  5. Potatoes! I have gotten pretty good at cheese sauce over the years, so I used that instead of the 1/2lb of Velveeta the recipe called for. What is Velveeta anyway? it's definitely NOT cheese. Here's the recipe in case you need comfort food:

    6 big Russet potatoes, peeled, diced & boiled to tender but not quite mashable
    Skinless smoked sausage (2 of those giant links), cut into half moons and sauteed with some onions & EVOO

    Cheese sauce:
    Melt 3ish TBS butter & add the same amount of flour, cook for a minute
    Add a couple cups of milk, simmer & let thicken a bit
    Add 2 cups shredded cheddar
    Spice it up with onion & garlic powder, thyme, salt & pepper to taste

    Throw everything in a casserole dish, top with some more cheese & bake @ 400 for 20 minutes or so 'til it gets melty & browned to your liking.

    Steam some veggies on the side so you don't feel so guilty eating it. :)

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