Friday, August 27, 2010
blink-and-you'll-be-done tomato sauce recipe because it tastes great and is amazingly easy. When I'm pan-frying chicken on a Tuesday, I don't want to spend a lot of time making sauce too. I've had a lot of chicken parmesan in my day because it's often a safe choice on a menu where seafood risotto isn't exactly advised.
Next time you are looking for an easy way to transform those extra chicken breasts in your freezer, go back to a dish that I know you've enjoyed alongside some free bread sticks. I don't have a bread stick recipe yet, but we can all agree that's probably for the best.
Adapted from Martha Stewart
3/4 cup seasoned bread crumbs
3/4 cup grated Parmesan
4 chicken breasts, pounded thin
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
2 cusps tomato sauce
1/4 cup olive oil
6 oz. fresh mozzarella, cut into 1/8-1/4 inch slices
Preheat broiler in oven. In a shallow bowl, combine bread crumbs and grated Parmesan. In a separate shallow bowl, add a large egg and beat lightly. Pound chicken breasts thin and season with salt and pepper on both sides. Dip chicken in egg and then dredge in bread crumbs until covered on both sides. Spread tomato sauce in a large (10x15) baking dish. Heat 2 tablespoons of olive oil in a non-stick (preferably cast-iron) skillet over medium heat. Cook chicken in batches until golden - 1-2 minutes on each side. Do not attempt to cook chicken all the way through or it will become dry with further cooking. Remove the chicken from the pan and place on top of tomato sauce. Refill pan with more oil and cook the remaining chicken. Top the chicken with mozzarella slices and broil about 4 inches away from the heat for 5-8 minutes, until sauce is hot and cheese is melted and lightly browned. Serve with spaghetti and extra sauce for the authentic experience.