369 Park
In the Kitchen
Chicken Parmigiana
There's nothing more comforting than chicken parmigiana. I try to make it as often as I can.
This time around, I decide to adventure and try a batch of muffin parm. All I can say is that I will definitely make it again.
In the pictures below, I doubled everything.
Chicken
6 pieces chicken breasts – breaded in flour, eggs with salt, and breadcrumbs (in this order).
Fry in oil on medium-low until golden brown. Set aside.
Sauce
1-28 oz can plum tomatoes
2-3 oz white wine
Salt and pepper
Put a bit of oil and butter in fry pan. When bubbling, add tomatoes (breaking them up), wine, salt and pepper.
Simmer 1½ hour. If sauce becomes too thick, add broth or water. I never need to add anything.
Assembly
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Arrange fried chicken in long pan.
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Top with slices of mozzarella (Italian).
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Sprinkle grated Parmesan cheese (fresh).
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Cover with sauce - correct, the sauce goes over the cheese :)
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Bake uncovered at 375F until it bubbles (approx. 30-40 minutes).
Serve with a side of salad, crusty bread, and of course, a glass of red wine :)
 Chicken Parm Muffins Served |  Chicken for parmigiana fried |  Chicken for parmigiana fried |
|---|---|---|
 ChickenParmMuffinsMeatCooked.jpg |  Chicken for parmigiana fried |  Chicken for parmigiana fried |
 Chicken Parm Cheese Over |  Chicken Parm Cheese Over |  Chicken Parm Cheese Over |
 Sauce for parmigiana.JPG |  Chicken Parm Sauce Over |  Chicken Parm Sauce Over |
 Parmigiana before Cooking |  Chicken Parm Cooked |  Chicken Parm Muffins Cooked |
 Chicken Parm Cooked |  Chicken Parm Done |  Chicken Parm Done |
 Chicken Parm Muffins Served |