Chicken Parmesan

We at atoasttomirth.com would like to officially welcome you to our grand adventure into the blogosphere! When we began talking about what we should share for our first foray into this fun experiment, the conversation really started and finished with one of our favorite main dishes to cook…Chicken Parmesan.

We are big fans of anything Italian, and when Sue Ann’s mom, Randie, and step-dad, Mike, first introduced us to this recipe (adapted from Longhi’s, an Italian restaurant in Hawaii (http://longhis.com/threelocations/ala-moana/)), we were hooked. Our adaptation of this recipe has ruined us forever. We see it on the menu at almost every Italian restaurant we visit, but all of them lack the gloriousness that is this recipe. We hope you enjoy it as much as we do! If you have questions on preparation or ingredients, don’t hesitate to contact us.

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It all starts with the sauce!

The pomodoro sauce used for our chicken parmesan is as simple as it is delicious, and as you will see, is used in many of the other Italian dishes that we prepare in our kitchen. The recipe for this pomodoro yields a big boy batch and freezes extremely well. If you have limited freezer space feel free to half the recipe, but as you are about to find out, you may want to find some space in the freezer to have this sauce on hand to use for easy meals during the week!

Ingredients for a simple, yet delicious pomodoro

Pomodoro Shopping list

(This will make a self-described big boy batch. Plenty for the meal and plenty for the freezer)

• 2 tbs. extra virgin olive oil
• 4 (28 ounce) cans whole peeled tomatoes (we love San Marzano, but feel free to use your favorite brand)
• 2 small-to-medium yellow onions
• 1 large head of garlic
• 1.5 cup of fresh basil
• salt and freshly cracked pepper to taste

Pomodoro Preparation

(preparation approximately 15 minutes; total cooking time approximately 40 minutes)

1. Chop both yellow onions and mince the entire head of garlic.
2. Add the 2 tbs. of extra virgin olive oil to a large pot and sauté the chopped onion on medium heat for approximately 4 minutes. Add the minced garlic and continue sautéing for an additional 3 minutes (until the onions are translucent and the garlic is soft).
3. While the onions and garlic are cooking, open the cans of tomatoes. Drain juice into a separate bowl (whole tomatoes in one bowl, and juice in another). Break up tomatoes using the back of a spoon, potato masher, or Sue Ann’s favorite, her hands. When onions and garlic are finished sautéing, add the tomatoes to the pot and cook for approximately 5 minutes.
   

   Sautéed onions, garlic, and broken up whole-tomatoes

4. Add the tomato juice, salt and pepper to taste (Sue Ann likes a lot of pepper), turn the heat to medium-low, and simmer for an additional 20-25 minutes (until it gets saucy!).
5. While the sauce is simmering, chop the basil (and get yourself a lovely glass of wine!). Then, at the end of simmering, stir in the basil and serve!
   

   The final result of the pomodoro sauce.

(Note: this sauce is perfectly fine to sit on the stove while the chicken and pasta are prepared for the rest of the meal. We place it on a back burner on a very low heat).

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And now for the star of the show…

We have a multi-butt kitchen, but there was a day when which that was not exactly the case. We recommend cooking the pomodoro first (unless you have some waiting for you in the freezer from the last time). This allows me to clean up after Sue Ann while she makes the pomodoro, and gives her plenty of space to enjoy cooking and drinking.

“If you can’t have fun while cooking, then get your ass outta the kitchen and drink until you can!” – Adam (Aren’t I a poet?!)

A few ingredients for our double-battered Chicken Parm

Chicken Parmesan Shopping List

(This will make 4 servings)

• Approximately 1/2 cup extra virgin olive oil (enough to coat the bottom of your fry pan with an approximate 1/8″ of oil to fry) Note: Do not use too much oil as it will be difficult to get the desired crispiness.
• Two boneless, skinless organic chicken breasts
• 1 package of your favorite spaghetti (if you use whole-wheat we won’t judge…well, we won’t judge too harshly).
• 1.5 cups of Panko
• 1 cup of shredded parmigiano reggiano cheese
• 4 tbs. white un-bleached flour
• 3 eggs
• 1 fresh mozzarella ball (medium)
• 4 sheets of wax paper (approximately 12″ long)
• Salt and freshly ground pepper to taste

Chicken Parmesan Preparation

(preparation time approximately 15 minutes; cook time approximately 20 minutes)

1. Halve the chicken breasts. (Start by laying the boneless and skinless chicken breast on the cutting board with the smooth side down. Locate the small inner fillet, called the tender, and remove it by cutting away any connective tissue; Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise).
2. Lay 1 sheet of wax paper on a cutting board. Place 1 halved chicken breast on top, and place another sheet of wax paper on top of chicken. Using the smooth side of a kitchen mallet, pound the chicken breasts to an approximate 1/4″ thickness. Put pounded half breast aside on a plate and repeat for remaining halves.
3. Thoroughly mix the “dry” ingredients (parmesan, panko, flour, salt and pepper) in a large preparation dish or bowl.
4. Beat the three eggs in a separate preparation dish or bowl.
   

   Dry ingredients, eggs, chicken

5. Double-batter each halved breast individually by covering the chicken with the dry ingredients on both sides, dipping the breast into the wet ingredients on both sides, and finally coating both sides of the chicken in the dry ingredients again. (You can use your fingers if you are brave, but I prefer to use a fork during this process). Place the battered breasts onto a separate clean plate.
   

   Double-battered chicken parm

6. Heat the extra virgin olive oil on medium-high heat in a large fry pan until you can feel the heat radiating from the oil if you place your hand just over it (the olive oil will become fragrant as well). It is important to get the oil hot before placing the breasts in for frying in order to get the chicken perfectly crisp. Once the oil is hot, place two pieces at a time into the fry pan. Fry each side for approximately 3-4 minutes. Place fried chicken on a wire rack over a cookie sheet when finished. Repeat for remaining chicken breast halves (note: turn the heat down to medium low for the second batch in order to avoid burning the oil).
   

   Fry that chicken!

   

   **Warning** This picture may cause serious hunger pains

7. While the chicken is frying, bring a pot of salted water to a boil, and cook your desired amount of spaghetti as per the instructions.
   

   Home stretch…boiling pasta.

8. Place the sliced mozzarella on top of the fried chicken breasts, and broil on the top rack of the oven until melted (approximately 4-5 minutes depending on the oven).
   

   mozz waiting for the heat

   

   Almost there…good enough to eat, yes?

9. When the mozzarella is melted and the spaghetti is cooked you are ready to plate. We suggest using a large pasta bowl. Place a serving of spaghetti, a piece of chicken, and a generous portion of the pomodoro over the top of both. Serve with a classic caesar and some Italian bread.

Finished product!

Buon Appetito!

We hope you love this chicken parmesan as much as we do! If you have preparation questions feel free to email or comment. We will be back next week with another of our family’s favorite recipes. Don’t forget to pin this recipe and share and like us on Facebook! Have a great week!

-Cheers!

Adam, Sue Ann, Ben and Cash

atoasttomirth.com