For the love of chicken


I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. 🙂 If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. 🙂 Lol, I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

Chicken Parmesan

Ingredients
4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 teaspoon black pepper
2 egg whites
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

Preheat the oven to 350 degrees F.

While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet lined with aluminium foil and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about 5 seconds total per side. Bake breasts until cooked through and crumbs are browned about 15 minutes. Top with marinara sauce, mozzarella, and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

I seriously and honestly hope my blog is helping you to feel more confident 🙂 cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

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Adapted from Food Network

 

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