Wednesday, June 10, 2015

Stovetop Chicken Parm

It feels like 45 years since I posted a recipe #whoops!  I was in the woods this past weekend and it was lovely.  It's kind of really creepy at night (#sasquatch), but during the day when the sun is shining and the animals are chirping it's beautiful.  There was not much cooking involved, aside from s'mores on the stove and breakfast sammies galore.  Yuuuuum!

I am currently watching Jurassic Park for the 45th time this week because AMC and SyFy have been running it every. night.  I'm not complaining.  Brian's complaining.  I am totes making him take me to see Jurassic World, although he might hate it/me and might also drive me nuts the entire time (no offense Babe).  See, he is a man of science, so I am already hearing about how Dinosaur A cannot exist with Dinosaur B because they lived in different eras and therefore if Dino A and Dino B lived together it would eff up evolution and oh my god I'm falling asleep.


Tuesday night is our date night, and Brian was craving "Italian - like Chicken Parm or something".  Halleluuuuujah!  Chicken Parm it is.  With sauce and pasta and garlic butter sauce weeee!!

What you will need to serve 2:

For the Chicken Parm
  • 4 large chicken breasts
  • 3 eggs
  • 2 cups of seasoned breadcrumbs
  • 1 handful of grated Parmesan cheese
  • 1 cup olive oil 
  • 1 bag of shredded mozzarella cheese
  • 1 jar of marinara sauce (I used Bertolli)
For the Garlic Butter Sauce
  • 2 sticks of butter
  • 3 large cloves of garlic, minced
  • Sprinkles of basil and parsley

Chicken Parm
Thin out the chicken breasts using a meat mallet (is that even what it's called?!).  Scramble the eggs in one bowl and pour the breadcrumbs into a second bowl.  Take a handful of Parmesan cheese and mix it in with the breadcrumbs.  Dip one chicken breast into the egg, then coat with the breadcrumbs and set aside.  Repeat with the remaining chicken boobs.

In a large nonstick skillet, heat the olive oil for a few minutes, and place each chicken breast into the pan (you might need to do this in shifts depending on the size of your pan).  Cook on each side until golden brown, about 10 minutes.

While the chicken is cooking, heat up your sauce whichever way you please.

When both sides are cooked, top with the mozzarella, and cover the skillet to allow the heat to melt the cheese.  If you cooked the chicken in shifts, I suggest turning your oven on the lowest possible temperature and to keep the finished chicken warm until it is ready to be served.

Top the chicken with sauce right before serving.

For the Garlic Butter Sauce and Pasta
Cook the pasta as per the package instructions and set aside.

Mince the garlic and set aside.  Cut the sticks of butter into quarters and melt in a small nonstick skillet.  When the butter starts to melt, add the garlic.  Cook on low, stirring occasionally until the butter completely melts and becomes fragrant.  Sprinkle the basil and parsley into the mixture.  Add to the cooked pasta and toss to combine.

Apparently Brian likes sauce on his sauce.

Happy Hump Dayyyy!!