Chicken Parmesan

Lets just get right into it...It was a quiet Sunday in the Schwartz household and my parents were coming over to drop a few things off.  I was in my pajamas (well yoga pants and a tank) and I pretty much looked like I just woke up--even though it was 4:00 in the afternoon.  My mom walked in looked at me kind of strange but didn't say anything.  I really didn't think anything of it.  We chatted a little bit and then my mom said "So, where do you guys want to go?"  I must have looked at her like she had lost it because she followed up with "for dinner." 

Well, I had the beginnings of this pasta sauce simmering on the stove and obviously I was not dressed to go out.  Long story short, my mom thought that my dad told me they were taking us out for dinner that evening.  Nope, didn't hear that plan. My dad swears he texted me.  He didn't.  

It all turned out okay considering this recipe can feed a small army.  Although I was a little nervous since my dad a. "doesn't care for pasta" (he's a meat and potatoes kinda guy) and b. there are chunks of tomatoes in the sauce and he "doesn't like tomatoes" (me either).  All I can say is that he cleaned his plate and said it was "really good."  

What I'm saying is, try this recipe out even if you "don't like pasta" and "don't like tomatoes".  I made a believer out of my dad.  Now, if only I can get him to actually text me when he says he does.  Humf.  

Musical Selection: California by: Phantom Planet.  It is a gloomy day in MN and it just feels right.  This song always reminds me of one of my BFFS, Heather.  She was OB-sessed with this song in college.  Gloomy and Heather are completely unrelated though.  She is a ray of sunshine (not sarcastic).

Start by preheating a large dutch oven (or stock pot) with a drizzle of olive oil.

Add a large onion.

Salt and pepper. Let it cook for about 3 minutes.

Then add a good amount of fresh minced garlic.  The reason you add garlic later is so you don't burn the heck out of it.  The onions make a nice little bed for it.

Next add the tomatoes.  I used fire roasted diced tomatoes.  I think they add a wonderful flavor.

I also added a can of tomato sauce.  I don't like too chunky of a sauce.  Stir it up.

Add some chicken broth to the pot as well. Stir again.

Chop up some parsley.  Don't mind my man-hand.

Add some sugar to take away a bit of the acidity of the tomatoes.

Oh and then add the parsley.

Let it simmer for at least 20-30 minutes.  I cracked mine since it was looking a bit runny.  I think I added too much chicken broth.  It all worked out in the end.

Next, start with the chicken.  Combine Italian bread crumbs and parmesan cheese.

Preheat a large skillet in medium-high heat with a little butter.  You could use olive oil again but I like the way the butter turns the breading golden brown.

Take the chicken (I butterflied my chicken breasts so there were two pieces per breast. You could also just pound the heck out of them so they are flat.  You just want them to cook evenly and pretty quickly.)

Add them to the pan.  Cook them for about 5-6 minutes on each side.

Sauce.is.ready.

Remove the chicken from the pan once it is cooked aka no longer pink in the middle.  Ya, ya, mine look a little dark.  Come on, I was entertaining company for dinner that we didn't invite. Hahah just kidding Mom!  It was dad's fault anyway :)

Okay, so pour your sauce into the large skillet.  Or to be honest with you, you could totally just put the chicken into the dutch oven.  Whatever floats your boat.  Just get the chicken into the sauce.

Top each chicken with parmesan cheese and you are set.  Cook your noodles during this time.

Place a good amount of noodles on a plate, add the chicken, ladle over the sauce an top with more parm and parsley.  

I do have to say this was pretty good day of.  However, the leftovers were even better.  I like to set up my left overs in single serve portions so I just put the left overs in dishes like I plated it on the day of.  Toss in the microwave for a few minutes and BAM day after lunch.  Now that is something to look forward to.  

I will be posting my recipe for Garlic Clover Rolls tomorrow.  They are the perfect accompaniment to Chicken Parmesan or any Italian feast. 

Chicken Parmesan 

2 tablespoons (or so) olive oil

1 large onion, chopped

1/2 teaspoon salt

1/4 teaspoon pepper 

3 cloves of garlic, minced

1 28 oz can of fire roasted tomatoes (these are my favorite I have found them at Super Target) 

2 15 oz cans tomato sauce 

3/4 cup (give or take depending on how thick you like your sauce.  Add more at the end if it gets too thick) chicken broth

1 tablespoon white sugar

4 tablespoons fresh parsley

4-6 chicken breasts (depending on size) butterflied or pounded pretty thin

1 1/2 cups Italian bread crumbs, you could use Panko too, just add some Italian seasoning

1/4 cup fresh grated parmesan cheese + 1 cup for topping/serving

1 tablespoon butter 

1 pound of pasta, for serving

Start by preheating a large dutch oven (or stock pot) on medium high heat with the oil.  

Add the chopped onions, salt and pepper. Cook for about 3 minutes.  Add the garlic.  Cook for another 3 minutes or so.  Keep stirring, you don't want the garlic to stick to the bottom of the pan and burn. Add the diced tomatoes, tomato sauce, chicken broth, sugar and parsley.  Stir well.  Reduce to low heat, cover and let simmer for about 20-30 minutes.  Be sure to stir about every 10 minutes.  

While the sauce is simmering, prepare the chicken.  Combine the bread crumbs and 1/4 cup of parmesan cheese.  Dredge the chicken in the bread crumb mixture.  If the crumbs aren't sticking, pat them into the chicken a bit.  

Add the chicken to a large skillet that has been preheated on medium high heat with about a tablespoon of butter. Cook the chicken for 5-6 minutes on each side or until the middle is no longer pink.  

(This is a good time to start cooking the pasta.  I used thin spaghetti but you can use whatever pasta you have on hand). 

Take the chicken out of the frying pan and lay them on top of the sauce in the Dutch oven/stock pot.  Top each chicken breast with additional parmesan cheese.  Let the cheese melt.  After the cheese is melted serve it up.  

Take the noodles and plate them, top with chicken, ladle over sauce and top with additional parm (if you have any left) and parsley.  

Serve with garlicy bread (recipe to come) and enjoy!

Recipe by: Mrs. Schwartz