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. 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.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

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 tsp black pepper
2 egg whites (Approximately 2 large eggs)
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
2 jars 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

1. 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. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. 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 twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

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

4. 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 five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you 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.

 

 

 

Adapted from Food Network

 

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