Friday, February 27, 2015

Chicken Parmesan

Yum


                                                      Chicken Parmesan

                             


A recipe that takes me down memory lane to time when life was simpler and less complicated. My chicken parmesan recipe was taught to me  from my high school teacher during cooking class, Ms. Frangas.She was an excellent history teacher with exceptional culinary skills and she was quite merry in the kitchen, it was like the history teacher had left. Ms.Frangas was the type of teacher you never forget, the type that not only taught you class lessons but also life lessons. She was a tough cookie but one heck of a teacher. I would like to take this opportunity and say, Thank You Ms.Frangas not only for passing on your cooking skills and  making me a hit at all my events but proving all your students with the backbone they needed to become proper people out in the real world, as you would say many times. Chicken Parmesan  a recipe not only packed with flavors but also with memories of  a school of a high caliber.




Recipe by Mommy's Kitchen
Prep time: 15 min
Cook time: 2 hrs
Total time: 2:15
Yield: 8 servings


Ingredients:
For the sauce
      To bake the chicken
  • 1 1/2 Whole chicken or 8 pieces chicken fillet
  • 4Cbreadcrumbs ( or make your own) so you will need various spices and plain bread crumbs
  • 1 pound Gouda  or mozzarella
  • 3 whole eggs


Wash your chicken thoroughly, then place in a pan, add salt and pepper to taste. Place in oven and cook for 60 minutes turning the chicken 2- 3 times.  ( In my oven I cooked in for 1 1/2 ). In the original recipe we used chicken fillet but I prefer whole chicken pieces ( I use fillet at parties) Add salt and pepper to taste.

                         

                   
                          This is how it should look when it is cooked, make sure it's not over cooked and dry.
                          Must be tender.

                         



                           While your chicken is baking, start with your sauce. In the original recipe we used
                            Ragu, I prefer to make it fresh. Chop up your onions, tomatoes and garlic cloves
                            either by hand or with a blender.

                        



                  Take a skillet, place your chopped veggies, add oregano salt and pepper to taste.
                  In the skillet add 1/3 cup of oil and saute for about 10 minutes or so.

                       

                            Cover with water and let it boil until it thickens and it's ready to simmer.

                         
While your sauce is boiling, start with your chicken. The original recipe calls for 4C bread crumbs but I like to mix my own.  I used a grill mix for chicken which  is quite spicey and I added a bit of extra pepper and oregano. I mixed my spices with the bread crumbs. Beat three whole eggs - to dip your chicken in.

                        


                       
                          
Roll each piece of chicken in the egg mix then roll it in the brea crumb mix as shown in the pictures. 

                          


                          
 


                         
           
Once all your pieces are done, place in the oven for 15 minutes not more or the crumb will burn. Take your chicken out of the oven and cover with your sauce completely. When your sauce is ready to simmer add 2 tablespoons of tomato paste.


                 


                     Once completely covered, bake for another 10 minutes.


                


                

Take out your chicken and add your shredded Gouda or Mozzarella cheese. Place in your oven at very low heat and while you set your table, the cheese should be ready. When the cheese has melted, take it out of the oven and serve it nice and hot with french fries, rice or pasta. We all prefer french fries.

Another great dish from my table to yours !! KALE OREXI !!!