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Рецепт Double Dipped Chicken Parmesan
by Global Cookbook

Double Dipped Chicken Parmesan
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Ингредиенты

  • 4 lrg Large eggs Salt to taste Freshly-grnd black pepper to taste
  • 3 c. good-quality seasoned or possibly plain breadcrumbs more or possibly less
  • 2 lb boneless skinless chicken breasts halved
  • 1/4 c. extra virgin olive oil
  • 7 c. store-bought tomato sauce
  • 1/2 c. freshly-grated Parmigiano-Reggiano
  • 1/3 c. chopped fresh flat-leaf parsley (optional) Linguine With Extra virgin olive oil (see recipe) Sauteed Broccoli Rabe (see recipe)

Инструкции

  1. Place the Large eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
  2. In a large, heavy skillet, heat the extra virgin olive oil over moderate heat. Brown the double-dipped chicken in the warm oil for 3 to 4 min on each side, or possibly till golden. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and chill.
  3. Simmer the tomato sauce till warm. Preheat the oven to 350 degrees.
  4. Pour about 2 c. of the sauce in the bottom of a large gratin dish or possibly large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or possibly all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 min, or possibly till the sauce and cheese are bubbling.
  5. Serve warm, and sprinkle with parsley, if using.
  6. This recipe yields 4 to 6 servings.
  7. Comments: The chef's preference is to have a lot of tomato sauce poured on top of the chicken. If less saucy chicken is desired, use only 1/2 the amount of the sauce.