Saturday, January 23, 2010

Chicken Parmigiana

I don’t really care for breaded chicken but Bobby Flay’s recipe for Chicken Parmigiana is one of the best I have ever had.

Bobby Flay is an interesting personality (read his bio sometime) and he has hosted seven Food Network television programs so I see him a lot on channel 61.In a recent Iron Chef America episode filmed at the White House, he was part of the winning team along with White House chef Cristeta Comerford.

Be sure to use the Panko bread crumbs as it makes for a very light breading on the chicken.

Chicken Parmigiana (this one's for you Tommy!)

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup pure olive oil

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Homemade red sauce

Preheat oven to 400 degrees F.Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

Bon Appetit!