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CHICKEN PARMIGIANO
Chicken Parmigiano
I use parmigiano-reggiano and sea salt instead of plain old ..
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PrintINGREDIENTS
- Cooking Time: 40
- Servings: 3-4
- 3-4 boneless, skinless chicken breasts, cleaned.
- Sea salt
- Flour
- 3 eggs
- 1/4 cup seasoned bread crumbs
- Ragu (meat sauce)
- 1 tsp for each breast Parmigiano-Reggiano
- Shredded mozzarella
DIRECTIONS
Preheat the oven to 350 degrees.
Clean, rinse and pat-dry the chicken breasts.
Sprinkle a pinch of sea salt on each breast.
Coat each one in flour, then eggs and finally in bread crumbs, press crumbs in.
Place the chicken in a baking dish.
Spoon sauce over each breast to cover.
Spoon on the parmigiano-reggiano.
Sprinkle with mozzarella to cover.
Bake for at least 40 minutes.
Going longer will leave a firmer, crispier cheese crust.
RECIPE BACKSTORY
I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff.
When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread.
Good stuff.
RECIPE REVIEWS
I totally agree with you on the wine. I use wine ALOT in my cooking, often in place of stock in sauces...much better flavor. I will have to give this a try...sounds YUMMY!
Frank,I made this last night with pasta, it was delicious.Today we had chicken parmesan grinders with more melted cheese. yummy. Please post some more of your recipes. I think your the biggest secret on bakespace.
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