Jagad’s Chicken Parmesan and Garlicky Cheesy French Bread

 

Preheat oven to 400 degrees F

 

Garlicky Cheesy French Bread

1 loaf fresh French bread

Garlic (powder or fresh, to taste)

Butter (margerine)

Mozzarella cheese

 

Cut the bread in half as if you're going to make a big sandwich. Immediately slather copious amounts of butter/margerine on the bread. Add garlic, to taste (I find garlic powder works best, but fresh garlic is a nice touch too). Top with generous amounts of mozzarella. Set aside.

 

Chicken parmesan

 

Boneless skinless chicken breasts (however many you want to make)

Eggs

Flour

Bread crumbs

Parmesan cheese

Olive oil

Mozzarella cheese

Tomato sauce

 

Take your breasts (the chicken ones.. not yours :P), and trim the fat off. Rinse. Get out three paper plates or bowls. Put ~ 1 cup flour into one of the plates/bowls. Lightly beat 2 eggs, add a little water, pour into one of the plates/bowls.  In your final plate/bowl, you're going to put your breadcrumbs, but you need to mix them with the parmesan first. So put about ~ 1 cup of breadcrumbs in a bowl, add about 1/2 cup parmesan to that, and mix well. You can also add stuff like cayenne for a little heat, or cumin for somethin a little different.

 

OK, so you've got three plates in front of you, with your chicken off to the side. You're gonna have a wet hand and a dry hand. I use my right for my wet and left for dry. Pick up the chicken with your wet hand and put it in the flour. With your dry hand, sprinkle a little of the flour on the top of the breast, then flip with the wet hand. The entire surface should be lightly dusted in flour. Shake lightly to remove excess. Transfer to eggs with wet hand. This plate you will only use the wet hand. Coat breast in egg solution, transfer to crumbs with wet hand. Again, sprinkle crumbs on top of the chicken breast, and flip. Once again, lightly shake to remove excess. Do this for each breast. What you want is to be unable to see any pink to ensure you get a nice even coating.

 

Once your breasts are coated (this is a dirty recipe), take about 4-5 tsp of olive oil in a skillet over medium heat.  When the oil is hot, cook the breasts about 6 minutes total. If you have larger, fuller breasts, you'll want to cook them a little longer ;). The original recipe calls for you to flatten the chicken using a mallet or a rolling pin, but this works just as well imo. Anyway, after your breasts are done, set them on a cookie sheet. Add a small dab of tomato sauce (more/less to taste) on top of each one. I make my own sauce, but Ragu or Prego is just fine too. Add generous amounts of mozarella to the top of each breast, again, more or less depending on taste. Place in oven, along with garlicky cheesy french bread (see above), and bake about 6-8 minutes, or until cheese is nice and golden.

 

Enjoy!