Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, April 13, 2011

Chicken Parmigiana

Chicken Parmigiana has always been the ultimate comfort food to me. I start by making a pig pot of fresh tomato sauce  and homemade italian bread.  Then clean, slice and rub the chicken with a garlic paste. And using the best fresh mozzarella di bufala will make it all perfect.

Ingredients for 6 people:
6 large chicken cutlets , prepared the same way as the chicken milanese recipe.
1 + 3 cups of tomato sauce, homemade or store bought
6-10 thick slices of mozzarella di bufala torn in pieces
1/2 cup of fresh shredded parmeggiano cheese
1 box of Spaghetti - cooked to box instructions
Lots of fresh italian bread.
Fresh chopped basil

Preheat the broiler to the highest setting.
In a large pyrex, lay the pieces of chicken side by side, sprinkle the parmeggiano all over the chicken and top it with the 1 cup of tomato sauce. Place the pieces of fresh mozzarella on top and place it under the broiler for about 3-5 minutes. Keep an eye as it will burn quick. 

Remove from oven and sprinkle chopped basil on top. Serve it with spaghetti mixed with the 3 cups of sauce, garlic bread and iceberg wedge salad.

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