With the evenings getting chillier, the cold salads and sandwiches have gone by the wayside and Mr. Cheese and I are both craving soups and more traditional, comfy foods. The temperatures are creeping into the 50s during night-time hours and chicken parmesan is just what the doctor ordered. The aromatics of the cooking process fill the house with memories of my grandmother cooking on football Sundays, and the flavors make me thankful for these long, chilly evenings.
You may remember from the eggplant recipe, I am not a fan of breaded parmesan dishes. It has always been my feeling that when you are enjoying a tasty eggplant, veal or chicken parmesan dish that has been breaded, you are tasting more of the breading than you are the goodness of the meat or sauce. It may just be because I have not experienced it prepared properly and I haven’t tried to bread it myself. Hmm, maybe an experiment for a future post? If you prefer yours breaded, simply dip the meat into scrambled egg batter, then into seasoned flour. Fry or bake using medium heat until cooked through, prior to adding cheese and sauce.
- olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon oregano
- 1/4 teaspoon chopped parsley
- 2 cups tomato sauce (my recipe)
- 1 cup fresh, shredded Parmesan cheese
- 8 ounces fresh mozzarella cheese (we use Bel Gioioso)
How to Make It!
When using chicken breasts, pound them down with a meat tenderizer until preferred thinness. If you use chicken tenders, there is no need to use the tenderizer. It is a matter of preference. Some folks don’t mind thick chicken breasts but I find they dry out more while cooking. Tonight, we only had tenders in the freezer, so we saved some time and skipped a step.
Mix the olive oil, balsamic vinegar and seasonings and stir well. Place the chicken and marinade in a shallow baking dish or freezer bag and allow to marinate in the refrigerator for at least 2 hours.
Heat the olive oil in a large frying pan and cook the chicken over medium heat, about 6-8 minutes per side. Remove the chicken and coat with tomato sauce, then top with Parmesan and mozzarella cheese.
Place under the broiler on low, until cheese is melted and bubbly. Serves 4-5
Excellent served over a small bed of spaghetti and a small side salad.