Friday, March 29, 2013

Oops, I Did it Again


I seem to have a strange obsession with stuffing chicken with cheese.  I have done quite a few of them lately.  I just can't help myself.  Cutting into a juicy piece of chicken and have some gorgeous cheese oozing out makes me very very happy.  Just look at the cheese in that picture. Beautiful.  Makes you hungry, right?

The original dish was called Chicken Parmigiana,  named after the region in which is was created, Parma.  Who knows how it became Chicken Parmesan, but who cares!  Our American-Italian version is good.

And, again, I will get on my hands and knees and beg you to try to make homemade Marinara sauce.  Whether you use my recipe (under the Basics tab) or someone else's, it's so worth it.  It only takes a little prep time, a long cooking time, and many meals' worth of enjoyment.  Please try it just once.

I served this sexy dish with my Braised Leeks.  This was the first time I've ever cooked or eaten leeks, and I was pleasantly surprised with how good they were.  It's like a gentle melding of mild green onions and braised cabbage cooked in the richness of chicken stock and wine and finished with fresh lemon juice.  Darn tasty!

Thanks, Britney.



STUFFED CHICKEN PARMESAN
4 boneless, skinless chicken breasts, butterflied and pounded thin (YouTube a video on butterflying chicken)
Four 1/4 inch slices of mozzarella from an 8-ounce block
2 eggs
Splash of water
1 C flour
1 C Italian bread crumbs
1/2 C shredded Parmesan cheese
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper
2 C Marinara sauce, heated
1 lb spaghetti
Peanut oil for frying
Shredded Mozzarella cheese

Mix the flour, bread crumbs, Parmesan cheese, garlic powder, onion powder and salt and pepper to taste together in a bowl.  Set aside.

Mix the eggs and the splash of water together and set aside.

Cook the spaghetti according to directions.

Stuff one slice of mozzarella into each chicken breast.  Close up each chicken breast with three toothpicks each, making sure no cheese shows through.  Freeze for about 30 minutes.

Preheat peanut oil to 350 degrees (medium high heat).  Dredge the chicken by rolling it around in the egg mixture, into the flour/bread crumb mixture, back into the egg mixture, and once again back into the flour/bread crumb mixture.  Fry them until they are golden brown and cooked through.  (You can put them in a 200 degree oven for about 15 minutes to make sure they are cooked through if they fry too fast.)

Serve them over the spaghetti with marinara sauce and shredded Mozzarella cheese.

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