Chicken parmesan classic recipe

     chicken parmesan    💕

Chicken Parmesan is a classic Italian dish, which is wonderful served over pasta or on a sandwich. This is a fairly simple recipe .

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In the United States and Canada, chicken parmigiana is often served as an entree, and sometimes with a side of or on top of pasta. Many restaurants also offer chicken parm sandwiches, putting chicken parmigiana between two slices of bread. A recipe for chicken parmigiana was published in The New York Times in 1962.The New York Public Library has in their collection a menu from New York City Italian restaurant that has been in the same location since 1906 which shows that chicken parmigiana was being offered in 1958. In the same collection at the New York Public Library, there is a menu from a restaurant on board an ocean liner of the Italian Line that crossed the North Atlantic between North America and Europe and had offered Petti Di Pollo Alla Parmigiana in 1956. There is a recipe that was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other pre-processed foods to make a version of the dish at home.

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Our recipe for today is : chicken parmesan

The ingredients:                                                       

                                        

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
• 2 teaspoons coarse salt
• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
• 1/2 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, plus more if needed
• 1 1/2 pounds fresh mozzarella cheese, sliced thin.

Directions: 

1. Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
2. Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.

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In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.

1. Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.

5. Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving

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