Intensively Delicious, AND Well Worth the Wait! A Dinner Worth the Effort.

You've got the house to yourself and you want something to  make that will be delicious. You're also stressed though, which might explain why you have the house to yourself. So you need something that will make you feel better too. Check out this recipe for chicken parmigiana shared from our family to yours. 

We won't fib. There is a bit of work that goes into this one. BUT not only do you get the chance to beat up something, you also get a meal that is positively delicious and if you're in the mood for it, you can scale up to fit any number of people. (Or you can just freeze the extras for when you want to treat yourself in the future! Who says you have to share?) 

Note: This recipe is set up for 1 chicken breast, so that it can easily be sized up, or be made for yourself if you want a nice night on your own. 

Ingredients for Chicken Parmigiana

1 egg

1 boneless chicken breast

1/2 tsp fresh ground black pepper

pinch of salt

1/2 c Italian bread crumbs

 1/4 c all-purpose flour 

1 tsp Oregano 

1/4 cup veggie oil

1 tsp butter

1 tbsp shredded Parmesan cheese

Coating Ingredients for Chicken Parmigiana

2 Tbsp of tomato sauce

1/4 cup shredded mozarella cheese (unless you can get it fresh, we suggest using the skim variant)

1 tsp basil 

1 tsp oregano

1/2  tsp minced, fresh garlic

1/2 tsp parsley

1/2 tsp parmesan cheese 

Crack your egg into a dish and beat egg smooth.  If time allows, separate the whites and yolk and beat separately with a fork to ensure they're fully blended and there aren't any stringy bits left. Then recombine and add a pinch of salt and pepper. 

Prepare your flour by placing it in a bowl large enough to hold 1 breast cut. Add the ground pepper and a pinch of oregano, mix well with a fork, making sure to go up and down in your mixing as well as side to side. 

Prepare the breadcrumbs by placing them in another bowl, big enough to hold 1 breast. Add 1 tsp oregano and 1 Tbsp parmesan, mix well to combine. 

Put your frying pan on the stove and turn it to heat on low, then add in your oil. 

Prepare the Chicken breast. 

While your oil is heating, lay the breast on your cutting board, ugly side up. Make a cut 3/4 of the way through the breast from left to right. Open the breast making small cuts until the breast lays flat. Lay the breast between 2 sheets of wax paper and, using a rolling pin, press the breast until evenly flat. You can roll it or you can smack it, let your mood for the day decide. It's a good way to get some stress out when you need to.  Make sure not to toss the wax paper, you'll need it in a minute. 

Coat the breast on both sides in the flour mixture. You can use a fork here, or just use your fingers to toss the flour.

Dip the breast in the egg wash making sure to cover it completely, you'll probably want to use your fork for this one, as just shaking the bowl isn't very effective. 
Coat in breadcrumbs on both sides. 

Place the breaded chicken back between the sheets of wax paper and roll it, pressing the breading to the chicken.  This makes it less likely that you'll lose the breading during the cooking process. 

Frying: Increase the heat under your pan to medium and add your chicken breast to the pan. Cook for 2 minutes on one side.  Add butter to the pan to oil around the edges before you flip the chicken. After turning it, cook for another minute. (If you're cooking more than one breast, reduce the heat at this point.) 

Preheat your oven to 375* F 

Place your chicken breast on a baking sheet. Mix together the garlic, basil and parsley in a small bowl. 

Top it with tomato sauce. Add the garlic, basil and parsley on top. Don't mix with the sauce, allow it to be a light layer. 

Add mozzarella cheese, don't be too generous. You want the cheese to stay on top of the sauce, and to be able to taste the spices. 

Sprinkle the top with oregano. 

Bake for 15 minutes till the cheese is melted. 

Remove from the oven and top a final time with parmesan cheese. 

Enjoy!  

Now sadly, we didn’t get a photo of the final dish, as our cook was rather hungry upon finishing making the dish. Our apologies!

Well? What did you think? Let us know in the comments below or over on our Facebook page if the time this one takes was worth it. We always think that it is (and thank our resident cook every time he makes it.) 

If you ended up here because your oven is giving you fits though, or maybe your stove is refusing to stay hot, that is an entirely different sort of problem, and one we know how to help with. You can reach out to us via our contact page or by giving us a call at ((214) 599-0055 ). As always, we'll work with you to set a time and date that works best with your schedule and your family.  Whether you live in Frisco, Carrollton, Addison or Coppell, we work with you to get your home running smoothly again.