Chicken In Parmesan
Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!
As I most recently have a little time, I was surfing on the web a few days ago. In search of new, intriguing ideas, inspirational dishes that We have never tried before, to delight my family with. Hunting for a long time yet couldn’t find lots of interesting things. Just before I thought to give up on it, I stumbled on this delightful and easy treat by luck on Suncakemom. The dessert looked so mouth-watering on its pic, that called for prompt actions.
It was not difficult to imagine just how it is created, its taste and just how much my hubby will want it. Actually, it is extremely simple to delight the guy when it comes to treats. Anyhow, I got into the site and followed the step by step instuctions that were accompanied by great pictures of the task. It really makes life rather easy. I can imagine that it is a slight hassle to shoot pics down the middle of cooking in the kitchen as you may usually have sticky hands therefore i pretty appreciate the time and energy she devote to build this blogpost and recipe easily implemented.
With that in mind I am empowered to present my own, personal dishes similarly. Appreciate your the thought.
I was tweaking the initial recipe to make it for the taste of my family. I’ve got to say it had been a terrific outcome. They prized the flavor, the structure and loved getting a delicacy like this during a busy workweek. They ultimately requested lots more, a lot more. So the next time I am not going to commit the same mistake. I am likely to twin the volume .
There are more chicken parmesan Healhty at SunCakeMom
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.
Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
Flour both sides of the chicken breast by laying one side then the other into the flour.
Transfer the floured chicken breast into the beaten eggs.
Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.
Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
Spread the other half of the marinara sauce on top then add the Mozarella.
Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.