Happy friday friends!
By the time you read this, I will (hopefully) be on a plane to or in lovely San Francisco for my cousin’s wedding! Unfortunately, Jeff had to stay behind, but I am so excited to see my family, even if it’s only for for a very short weekend. I’ll give you an update of the trip next week when I get back, but if I’m a little MIA this weekend, that’s why.
Jeff had been wanting chicken parmigiana earlier this week, so I gave him full reign over dinner to satiate his craving. Usually, I don’t really like meat centric meals. If you look at the blog archives, I very rarely post something traditional like meat + salad–it just isn’t me. But being a good wife, I have to indulge every once in awhile–I know, I know, how kind of me ;)
The homemade marinara sauce was absolutely amazing and the whole cloves of roasted garlic? I could have stopped there. Garlic really is the true love of my life. Sorry babe.
When I do eat a meat-centric meal, breaded + egg washed is really the only way to go, and really, the only way I know how to cook meat. I think I’m going to sign myself up for a meat cooking for dummies class for my birthday!
But, if you’re like most people in this world who actually do consume normal meals, this is pretty amazing, I promise.
Chicken Parmigiana
Serves 2
Ingredients:
2 chicken breasts
2 cups bread crumbs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup shaved parmesan cheese
butter
canola oil
For Sauce:
1/2 white onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, chopped
1/2 ounce fresh basil
1 teaspoon dried oregano
1 6 oz. can tomato paste
2 tablespoons pesto
1 cup water
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
Steps:
Heat oil and butter over medium heat.
Tenderize chicken breasts between two sheets of waxed paper.
Whisk together salt, pepper, and flour in a small bowl.
Dredge chicken in flour, egg, and bread crumbs and place in pan.
Fry chicken until cooked all the way through, about 3 minutes per side.
Transfer chicken to a baking dish and cover with sauce and parmesan cheese.
Place in the broiler for 3-5 minutes, until the cheese starts to brown and bubble.
Serve immediately and enjoy!
For Sauce:
Sauté onions and garlic in olive oil over medium heat in a saucepan until onions are translucent.
Add carrots and basil and cook for about 1 minute.
Add tomato paste and water and combine.
Stir in pesto, oregano, salt, and pepper.
Reduce until desired thickness.
Time: 25 minutes
