There has been talk of people turning to comfort food in the midst of our economic crisis here in the US. Last Sunday when my friend, who had a crazy week, wanted to come hang out, I thought Italian comfort food…Chicken Parmesan.
I had seen Mario Batali’s recipe on a recent magazine cover. The recipe had been calling out to me from my coffee table. I pulled it out and loosely adapted it. The chicken was moist inside but had a nice crunchy on the outside. The sauce was very fresh and full of flavor.
I served the chicken on top of a bed of spaghetti.
a loose adaption of Mario Batali’s
1/8 cup extra-virgin olive oil
1 cup chopped onions
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1 28-ounce cans peeled whole tomatoes with juice, crushed
Heat olive oil in large sauce pan over medium-high heat. Add onions and garlic; saute until onions are soft and golden, about 10 minutes. Add thyme and tomatoes.
Reduce heat to medium low; simmer until sauce thickens and is reduced, about 20 – 30 minutes.
4 boneless chicken breast with skin removed
1 1/2 cup breadcrumbs
1 large egg
1/2 cup flour
1 1/2 cups grated fresh mozzarella
1 1/2 cups freshly grated Parmesan cheese
Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness. Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.
Preheat over to 350F. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown about 2 minutes per side, adding more oil as needed.
Transfer chicken to platter. Spread 1 cup sauce over bottom of 15x10x2 inch glass baking dish. Arrange chicken breasts over sauce. Spoon sauce over chicken. Sprinkle with cheese.
Bake until cheese melt and chicken is cooked through, about 2o minutes.