This Chicken Parmesan recipe is from
The Palm restaurant.
It has a secret ingredient.
Start the sauce first so that it simmers while
you make the chicken.
Saute the garlic and basil leaves in olive oil.
This infuses the oil with flavor.
Add the canned tomatoes, wine, and
seasonings.
I used a potato masher to mash the tomatoes.
Let simmer. This makes enough sauce to freeze
some. You can also cut the recipe in half, but I
like to have sauce in the freezer for fast dinners.
Flatten the boneless chicken breasts
between plastic wrap with a rolling pin.
Prepare 3 plates for the coating.
1. beaten eggs, 2. flour, 3. Italian breadcrumbs.
Coat first with flour
then coat with eggs
and last into the breadcrumbs.
Score with a knife.
I cut each breasts in half. Let rest 10 minutes
or you can cover and refrigerate at this point
and finish the dish later.
Saute the chicken in hot oil for about
2-3 minutes on each side.
Pour a little sauce onto an ovenproof platter.
Place the chicken breasts on top. Spoon a little
sauce on the each piece of chicken and
sprinkle with shredded Parmesan cheese.
Here's the secret ingredient.
Muenster Cheese
Lay a slice of muenster cheese on top of
each piece of chicken.
Place under the broiler and watch carefully.
When the cheese is melted and bubbly
remove from the oven and
Plate with pasta. I hope you like it.
The Muenster cheese gives it a
wonderful rich flavor. Once the sauce is
done the rest comes together pretty quickly.
Enjoy with a nice Pinot Noir.
Cheers!
Chicken Parmesan
Marinara Sauce
1/4 C olive oil
6 cloves garlic, crushed
1/2 C fresh basil leaves, loosely packed
2 28-oz cans crushed tomatoes
1/2 C white wine
salt & pepper to taste
2 t sugar
1/4 t crushed red pepper flakes
Heat the olive oil in a large saucepan on
medium high heat. Add the garlic cloves and stir
and cook until golden, about 2 minutes. Add the
fresh basil and cook 1-2 minutes. Add the canned
tomatoes and crush a bit with a potato masher.
Add the wine, salt, and sugar. Simmer for 20-30
minutes then add the crushed red papper flakes
and about 10 turns of freshly ground pepper.
Let simmer on low until needed.
You can cut this recipe in half, or put extra
sauce in the freezer for another meal.
Chicken
2 boneless chicken breasts
1 C flour
1 C Italian breadcrumbs
2 eggs
2-3 T canola oil
Pound the chicken flat between plastic wrap.
Put the flour on one plate. Whisk the egg on
another plate and the breadcrumbs on a
third plate. Take a flattened chicken breast and
coat it first in flour, then in the egg, then in the
breadcrumbs. Make sure it is thoroughly coated,
then score with a knife. Cut each cutlet in half.
Let rest for 10 minutes or cover and
refrigerate until ready to cook.
Heat the canola oil in a large skillet.
Add the chicken and cook about two minutes
on each side until browned.
Topping
Marinara sauce-about 4 C
8 T grated Parmesan cheese
4 slices Muenster cheese
Fresh basil leaves for garnish
Spread some of the sauce on the bottom
of an ovenproof platter. Place the chicken
on top and add a spoonful of sauce and about
2 T grated parmesan on each piece.
Cover with a slice of Muenster.
Place under the broiler and watch carefully.
When all the cheese is melted and bubbling
remove from the oven and serve with pasta.
Garnish with basil leaves.
