Chicken Parmigiana

One of the first dishes I ever made when I started cooking things that didn’t have a recipe of “1. Remove from box, 2. Microwave.” was Chicken Parmigiana. Here in Amurr’ca, it’s usually referred to as Chicken Parmesan, but I like to get all Giada de Laurentiis when I cook italian food and enunciate my italian words to an obnoxious degree, so this recipe provides a lot of great opportunities for that. Parm-i-GIA-no! Muzz-a-RE-lla! Spa-GHIT-ee! I digress. Because this was a dish that first fostered my love for cooking, it holds a special place in my stomach. I’ve cooked it many many times since then and had time to perfect my recipe, so you can be sure that this one is solid and something you can impress your peeps with.

I know it might sound weird to make italian food with salsa, but trust me, Royito’s makes a KILLER addition to marinara sauce. It’s kind of like the spicy arrabiata sauce that you can buy at the grocery store, but way better- and the cool thing is it’s flexible; you can adjust the level of heat to your liking by putting in more or less Royito’s. Of course, I am always trying to find other ways to sneak Royito’s into a recipe for extra spice and flavor, so it’s in the breading for the chicken as well. What can I say? I’m an addict.

Yields:
6 Servings

Ingredients:

For Marinara Sauce:
Olive Oil
Salt
1 yellow onion, diced
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
4 large fresh tomatoes, roughly chopped
1 cup Royito’s Hot Sauce
2 bay leaves
2 teaspoons dried sweet basil or regular basil

For chicken:
2 tbsp olive oil
2 tbsp butter
6 thinly sliced chicken breast fillets
1 cup all purpose flour
2 eggs
1 cup Royito’s Hot Sauce
1 cup Panko bread crumbs
1 cup freshly grated parmesan cheese
6 slices fresh mozzarella cheese
1 lb spaghetti
Fresh basil, for garnish

Directions:

For Sauce:
Coat a saucepan with olive oil and toss in diced onion, seasoning them with salt. Allow onion to cook on medium heat, stirring occasionally for about 8 minutes until they have softened and are very slightly browned.

Toss in garlic and cook for another 1-2 minutes.

Pour in can of crushed tomatoes, followed by dried basil (I use sweet basil because it’s what my mom uses and I think it’s awesome, but if you just have regular basil on hand that will be lovely as well), fresh tomatoes, and bay leaves.


Oh wait, don’t forget about the Royito’s! The most important part…duh. Use half a jar, you will use the other half later.

Now bring this to a boil, cover it and reduce heat; let it simmer for about 30 minutes.

Remove the bay leaves and blend the sauce until smooth. Taking out the bay leaves is a VERY IMPORTANT step that I forgot to take a picture of. You don’t want to eat those guys. (NOTE: I treated myself to a fancy new handheld immersion blender which I am showing off here, if you are like most people and don’t have one of these then you can ladle the sauce into a regular blender.)

Taste it to see if it needs salt (it probably won’t), and you are done with the sauce!

For chicken and pasta:
Preheat your oven to 350 degrees.

Create a little breading station using three dishes- the first one with flour, the second one with eggs beaten and mixed with Royito’s (use the other half of the jar you used in the sauce), and the third one with bread crumbs and parmesan cheese.

Dip each chicken cutlet into the flour, then the egg, then breadcrumbs, and then into a pan of melted butter and olive oil over medium heat.



Let these cook for about 2 minutes on each side until they are golden brown. They do not need to cook all the way through because they are going in the oven.

Coat the bottom of an oven safe dish with the marinara sauce. Putting sauce on the bottom will help the chicken stay moist and flavorful.

Place the chicken on top of the sauce, top each chicken with a little more sauce, followed by mozzarella and a little more parmesan cheese. Put these in the oven and let them bake for about 15 minutes.

While the chicken is baking, cook up some spaghetti until it is al dente (about 1 minute less than package directions), and then toss the hot pasta with the remaining marinara sauce.

Pull the chicken out of the oven, plate it up with the pasta and garnish with fresh basil.

And OOOMMMGGGiada, this Chicken Parm-a-GIA-na tastes even better than it looks! (Lord please forgive me for that one.)

Due to some suggestions I have gotten from my hoards of screaming fans, I will now be providing a printable version of my recipe at the end of my post. So here is that:

Ingredients:

For Marinara Sauce:
Olive Oil
Salt
1 yellow onion, diced
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
4 large fresh tomatoes, roughly chopped
1 cup Royito’s Hot Sauce
2 bay leaves
2 teaspoons dried sweet basil or regular basil

For chicken:
2 tbsp olive oil
2 tbsp butter
6 thinly sliced chicken breast fillets
1 cup all purpose flour
2 eggs
1 cup Royito’s Hot Sauce
1 cup Panko bread crumbs
1 cup freshly grated parmesan cheese
6 slices fresh mozzarella cheese
1 lb spaghetti
Fresh basil, for garnish

Directions:

For Sauce:
1. Coat a saucepan with olive oil and toss in diced onion, seasoning them with salt. Allow onion to cook on medium heat, stirring occasionally for about 8 minutes until they have softened and are very slightly browned.
2. Toss in garlic and cook for another 1-2 minutes.
3. Pour in can of crushed tomatoes, fresh tomatoes, Royito’s, sweet basil and bay leaves.
4. Oh wait, don’t forget about the Royito’s! The most important part…duh. Use half a jar, you will use the other half later.
5. Now bring this to a boil, cover it and reduce heat; let it simmer for about 30 minutes.
6. Remove the bay leaves and blend the sauce until smooth. Taking out the bay leaves is a VERY IMPORTANT step that you don’t want to forget.
7. Taste the sauce to see if it needs salt, and you are done!

For chicken and pasta:
1. Preheat your oven to 350 degrees.
2. Create a breading station using three dishes- the first one with flour, the second one with eggs beaten and mixed with Royito’s (use the other half of the jar you used in the sauce), and the third one with bread crumbs and parmesan cheese.
3. Melt butter and olive oil in a large sauté pan.
4. Season the chicken cutlets with salt, then dip each one into the flour, then the egg, then breadcrumbs, and then into pan.
5. Let these cook for about 2 minutes on each side until they are golden brown.
6. Coat the bottom of an oven safe dish with the marinara sauce and place the chicken on top. Then top each chicken with a little more sauce, followed by mozzarella and a little more parmesan cheese.
7. Put these in the oven and let them bake for about 15 minutes.
8. While the chicken is baking, cook up some spaghetti until al dente (about one minute less than package directions)
9. Drain pasta and toss with the marinara sauce.
10. Pull the chicken out of the oven, plate it up with the pasta and garnish with fresh basil.

Comments

  1. Shay, This sounds and looks bellisimo. Mangia

  2. Randy Higginbotham III says:

    Aunt Raffy would be so proud

Speak Your Mind

*