Chicken Parmesan



4 Boneless skinless chicken breasts
1 Cup Parmesan cheese
1 Cup Mozzarella cheese
1 ½ Cups sherry cooking wine
1 Cup Slice white mushrooms
1 Minced Chilli Pepper
½ Diced white onion
½ Diced Green pepper
2 Lrg Cans Diced tomatoes
1 Tbsp. Tarragon
1 Tbsp. Basil
1 Bay Leaf
1 Tsp. Cayenne
1 Tsp. Sugar
Salt and pep
1 Cup Fine Bread Crumbs
2 Minced Garlic Cloves
3-4 eggs
½ Cup Olive oil

How to make it:

1. In a large deep pan or pot put a touch of olive oil, garlic and chilli pepper. Allow to sizzle for a moment or too and add the onions, sugar, and sherry. Allow to cook on medium heat until the onions begin to become tender.

2. Add in the tomatoes (with the juice), green pepper, mushrooms, basil, oregano, tarragon, cayenne, salt and pep to taste and the bay leaf. I like to allow the sauce to simmer for 45 minutes to an hour to allow the sauce to reduce. Do not allow the sauce to reduce too much and become too thick.

3. While the sauce is cooking, crack the eggs into a bowl and whisk it up, in a separate shallow bowl combine half the parmesan cheese, the bread crumbs, a dash of tarragon, and salt and pepper.

4. Heat the remaining olive oil on medium high heat in a skillet. The oil should be shimmering, not smoking. Dip the chicken one at a time in the egg and then into the bread crumb mixture. Place breasts in the skillet and allow top cook 2-3 minutes on each side or until browned.

5. Pour half of the sauce into a 9X13 casserole dish and then place the 4 chicken breasts on top.

6. Pour the remaining sauce over the chicken and top with the mozzarella cheese and remaining parmesan.

7. Allow to bake at 350 degrees for roughly ½ hour or until the chicken is thoroughly cooked and the mozzarella has browned.

8. Serve over your choice of pasta and enjoy.

Add comment

Security code

About | Contact | Privacy |
Facebook Twitter