CHICKEN PARMESAN RECIPE
Hey there and welcome to No Recipe Required.
I’m Dave and tonight I’m going to make one of my Italian favorites for you, simple
chicken parmesan.
Well, we’re just going to pound out the chicken breast, sear it off and layer it with
my favorite tomato sauce, one you can find on the site, a little bit of cheese and kind
of put it all together.
It’s absolutely delicious.
I love it, I know you will too.
Let’s go ahead and get started.
Okay, so let’s go ahead and get started on our chicken parmesan.
We’ve got a pan hot on the oven, a little bit of olive oil there, and then we’re going
to sear off two chicken breasts.
Lay down one, lay down two; you want to hear that nice sizzle, seasoned obviously on both
sides with salt and pepper.
And then on the back burner I’ve got my basic tomato sauce that I pulled out of the
freezer, just heating up.
And once we get the chicken seared we’re going to top it with the sauce, then we’re
going to throw it all together.
Okay, so I’ve got my chicken seared off.
Now it’s most of the way cooked, but it’s not quite all the way.
We are going to bake it off in the oven.
We’re going to top it off with a generous amount of our tomato sauce and I don’t frankly
mind if some of that sauce leaks off because I like to cook some pasta and serve my chicken
parmesan with some pasta and what falls off the chicken breast there, makes a great sauce.
So once I’ve got that on there I like to throw just a little bit of parmesan cheese
on top and then a little bit of mozzarella.
I happen to be using fresh mozzarella that I just cut but you can certainly, you know,
use grated.
And then I’m going to pop this into a 450 degree oven.
A nice hot oven that’s going to melt the cheese quickly and finish cooking the chicken
through, then we’ll have our chicken parmesan.
Okay, after about 10 minutes, the cheese is going to be melted but not yet nice and brown.
I don’t want to overcook the chicken so I want to get even higher heat on it.
I’m going to throw the broiler on high.
Throw this under the broiler for probably three more minutes once the broiler is up
and running and then our chicken parmesan will be done.
This is also the time I’m going to cook up some angel hair pasta.
Okay, I just pulled my chicken parmesan out of the broiler.
I’ve got the nice crust on the cheese.
I’m going to turn the heat back on just to keep my plate warm and I’m going to move
my chicken over to a holding plate and I’m going to drain my pasta.
I’m going to come back and add our pasta directly to this pan.
Okay, I’ve got my pasta here, drained.
I don’t mind if a little pasta water gets in there.
I’m going to toss the pasta.
I’m going to hit it with a little bit more olive oil and use my tongs just to, you know,
get up all that extra cheese and extra sauce that is on the bottom of the pan and make
sure it’s nicely absorbed in the pasta.
Now I’m not looking for this pasta to be like a true, you know, marinara pasta or pasta
pomodoro.
I just want a little bit of that flavoring on there which is what I’ve got.
I’m going to turn the heat off, give it a couple cracks of pepper, little bit of salt
and finish it with a little bit more parmesan cheese.
Give it one more glug of olive oil, give it a quick toss and then we’ll serve our chicken
parmesan right over this pasta.
Okay, let’s go ahead and serve up our chicken parm.
I’ve got my pasta here that we’ve just flavored with the, kind of the pan drippings
off that chicken parmesan.
Then we’ll take our chicken, lay that right on top of the pasta.
Do a little wipe and we are good to go.
I’ll see you next time on No Recipe Required.