“Tutti in cucina a cucinare!” I’m a big fan of Lidia. I really like how she cooks and adds a delightful flair to the simple Italian classics. Inspired by her Chicken Parmigiana, I put a bit of my own spin and made this dish below. Having the sauce ready the day before made putting this together a breeze. To cut out even more of the work (and keep it a bit lighter and healthier) I skipped the frying pan to brown the chicken and just tossed it right in the oven. Personal preference, but that’s my taste. I also added a quick side dish of Italian-colored veggies to accompany it. Check it out and watch me “mangia” some Chicken Parmesan below.
Ingredients:
Chicken Breasts
OO Flour
Eggs
Homemade Breadcrumb
Basil
Parsley
Parmesan Cheese
Mozzarella
Tomato
Homemade Tomato Sauce
Onion
Mushroom
Recipe:
1. Pound that chicken: Give it a Grade-A beating
2. Bread the chicken: Flour, Egg, and (homemade) breadcrumb
3. Prepare oven dish: Place chicken, top with a fresh sauce, mozzarella and tomato. Then garnish with a blend of parsley, basil and parmesan. (I also added some onions and mushrooms)
4. Bake for 25-30 minutes at 425°
5. Plate and make it pretty: top with more parsley, basil and cheese
6. Enjoy’n’zanna! (Ya know, “mangia” eat it!)
If you’re curious to know:
The sauce: Crushed tomato, diced carrots, onions, garlic, oregano, parsley and basil. Simple-simple.
The side dish: Asparagus, mushrooms, onions, tomato — tossed with olive oil. Easy-peasy.
Here are some photos. I used my new overhead rig to capture this first shot on a 50mm lens. The rest were handheld to capture a nice angle. I thought they came out quite nice.
A prep shot. Lookin’ tasty.
Self-portrait of the cook, awaiting his meal.