Since I haven’t had any spare time to do any new baking or cooking I thought I’d recycle one of our favorite recipes in our home.~~~~~~~~~~~
Sunday night I was feeling sick of the same old same old and ready to try out something new.
Sunday night I was feeling sick of the same old same old and ready to try out something new.
My hubby loves chicken parm and the picture in the recipe book was making me hungry so I chose it. Plus, I got to use my food processor. I got it for Christmas and haven’t had a reason to take it out of the box until now. This recipe called for bread crumbs. I know I had the store bought kind, but my recipe book was highly laughing at us fools who didn’t know what the real ones tasted like. So I said what the heck. So I took out my food processor and washed all the pieces. Who knew these had SO many pieces. I guess that’s what I get for starting out with the King of all processor’s when I had no clue how to use one. The Cuisinart Pro Custom 11 was the highest rated and most popular food processor.
Take 4 pieces of bread and tear them up and throw them in.
For full recipe on how to make bread crumbs just click the bold.
You push the pulse button over and over until you reach your desired texture. This was mine. The book highly recommended Pepperidge Farms Hearty White Bread so I took their word for it.
So playing with my new food processor was lots of fun and since I am not a fan of white bread and knew I wouldn’t use it for anything else. I processed the entire loaf. I put them into a freezer bag and stuck them in the freezer. They are good for 1 month.I always put the date on my stuff once I open them otherwise I would never remember!
Pour vegetable oil in 12 in. non-stick skillet and turn to med-high heat until just smoking. This takes longer then I expected it too. But when its smoking you’ll know it.
While waiting for the smoke signals pour flour, whip eggs, and grab that bowl of bread crumbs.I found it rather amusing that my organic cage free all things natural eggs (that were on sale and no other reason why I bought them) came in the most ridiculous over plastic packaging. There is actually a whole extra layer between the eggs and the cover. The other egg carton I normally get I save for my BFF the teacher. She uses them for pain and glue cups.
You will also need to pound the heck out of your chicken breast. If you are mad at someone this is your time to visualize. You can do this easily by pulling out a medium sized cutting board or larger. Laying down a layer or plastic wrap, then the chicken, then another layer of plastic wrap.Take your meat tenderizer use the flat side and BAM!
They will look flat and not so pretty when done. You want them roughly 1/2 inch thick.
Then you want to take them through the steps. Flour, then eggs, then bread crumbs. You might have to push the chicken into the breadcrumbs to make sure they are fully covered. As you can tell I lack the products to do this efficiently so I now have an excuse to buy these. I am a Pampered Chef lover all the way. Almost all my kitchen tools you see here are by pampered chef! Right down the the skillet!
Next, when you see the smoke toss 2 pieces in. About 3 mins each side. Be careful to flip if you see them getting dark. i almost burnt my first ones.
Drain the chicken briefly on paper towels.
Then plop them over to a rimmed baking sheet. I prefer the dark ones. But those were chillin‘ in my sink from the morning. I hate dishes, and all my baking pans have to be hand washed.
Spoon pasta sauce on top of each one and sprinkle some cheese over them as well.Place in oven at 450 degrees for 10 minutes or until cheese is melted.
(chicken is already fully cooked)
Doesn’t it look really good? My hubby loves chicken parm so I was scared for the review…but considering he cleaned his plate and then told me it was better then his favorite version from a local Italian restaurant I was rather pleased with myself.Now, I need to figure out what to make with all those extra breadcrumbs I made.
Hmmm, maybe I’ll have to make my yummy Mac & Cheese recipe!
Hmmm, maybe I’ll have to make my yummy Mac & Cheese recipe!
Want to make this recipe? I got this great recipe along with others from my all time favorite (worth every penny) cookbook. And before you go crazy looking all over the place for it when I wanted it. I’ll save you the trouble. I found it at Barnes & Noble…. or you can click here to purchase it online!!!
In case you plan on making this and are looking for the exact ingredients, here they are:Crispy Chicken Parmesan1 Cup all purpose flour ( I just filled the bowl)
2 large eggs (I used 3)
4 boneless, skinless chicken breasts
6-8 oz each, trimmed
4 cups breadcrumbs
3/4 cup vegetable oil
lemon wedges (for serving)
This looks great! I’ve always wanted to make chicken parm. 🙂 Thanks for the recipe – looks like I’ll be able to do this!
Looks yummy!!!
I’m in Pembroke! How about you? I didn’t wanna give out my town on my blog so I figured I’d reply here.
Great site! 🙂
wow, that looks so delicious! thanks for sharing that great recipe. i’ll have to try it! and now i’m craving italian for dinner tonight 🙂
We eat chicken parm a LOT in our house..but I usually use ritz crackers and I put them in the oven! I’m excited to try this and I LOVE that you put step by step pics! THANKS!
I have that cookbook! That recipe was one of the first I made and everyone here loved it!
Okay, now that I’m drooling all over myself…can you come over to my house and make that for me and my crew?? This looks great! I’m going try it! Thanks for the recipe:)
The BEST Chicken Parm recipe ever. Once you try it you will never use another ever. My husband got the recipe from the site and it’s amazing. The step by step makes it so easy. EVERYONE MUST TRY!
This looks AMAZING! My fiance could eat chicken parm for breakfast, lunch, dinner if I allowed (sometimes he manages to make this come true). I would love to try this recipe with him. I am SO sick of boring breaded chicken. My son is also becoming a picky-chicken-eater so this would possible spice up his interest. We are always looking for new ways to eat chicken (somehow we always get back to plain and boring chicken cutlets). Lately we have been doing cutlets marinated in Italian dressing which is DELICIOUS when marinated long enough but not drenched. We need a bigger menu – thanks for the idea! 😀
i love italian food will be trying this out
I have GOT to try this. My husband and his 2 girls – like Chicken Parmesean from one place – a well loved pizzeria (and family friends). I have never thought to even try to tempt them with my own…..
I’m thinking this might be it — easy enough – but but but – some of that flavor also is coming from the homemade breadcrumbs — not the stuff from out of a can that has been sitting on a shelf for far to long… or comes in a commercial size bulk container…
yes, I might have a shot in tempting them — now to find my mother-in-laws pasta sauce…
Thanks!