Chicken Parmigiana w/ Tomato Basil Sauce & TUESDAY TASTINGS IS HERE

It's time for another TUESDAY TASTINGS!!! Woohoo!

I've had a few people ask me what the point of a link party is.  Firstly, it's great exposure.  A few new people check out your links, maybe someone pins one or two and then, well, you know what can happen with some Pinterest exposure. And best of all, maybe you make a few new blog friends along the way.  I have "met" so many great people from participating in link parties.

To join link party, follow the post down after my fabulous chicken parmigiana recipe!


My most requested meal from my husband and friends is my chicken parmigiana.  This is exactly the kind of cooking that describes me.  In general it is thought that chicken parmigiana is a difficult and labor intensive dish to create.  In fact, there are several steps but each step is relatively easy.  Once you do it once or twice you will master it.  The key for me is in the prep.  You have got to get your breading station set up ahead of time.  Also, you can't be rushed.  Get all your chicken breaded before you heat your oil.

You can certainly use a jarred sauce (excuse me while I gag over the thought) but a homemade sauce can be so easy and my thought is, why would you take all the time to create such a lovely homemade dish and then use yucky sauce?!  I've included a recipe for a quick tomato basil sauce. 

CLICK HERE to print Chicken Parmigiana
CLICK HERE to print Tomato Basil Sauce


For the sauce:

2 Cans crushed plum tomato

4-6 fresh basil leaves, sliced into ribbons

1 tsp salt

½ tsp freshly cracked black pepper

1 dash sugar

3 cloves garlic, minced

½ sweet onion, diced

¼ C olive oil

½ C water

Heat oil in large sauce pan over medium heat.

Add onions and cook 4 minutes, add the garlic, salt, sugar & pepper.  Cook just until garlic is just fragrant.  Add tomatoes and water.  Bring just to a bubble, reduce heat and simmer 30 minutes.  Add the basil about 15 minutes in.  Stir occasionally.

To Make The Chicken Parmigiana

Ingredients

4 boneless chicken breasts, pounded flat

1 C dry bread crumbs

½ C flour

2 eggs, lightly beaten (+1 tsp of water)

½ tsp each onion powder, garlic powder, salt

¼ C fresh parsley, chopped

2 C tomato basil sauce (either store bought or from recipe)

4 slices mozzarella cheese

½ tsp salt

¼ tsp black pepper

Canola oil ¼- ½ C, enough to totally coat the bottom of your fry pan.

Directions:

Create a breading assembly line with 3 shallow bowls.  In the first one combine the flour, salt and pepper.  In the second one, add the eggs and water.  The third will be your breadcrumbs, combined with the onion powder, garlic powder, salt and fresh parsley.

Dip each piece of chicken in the flour, then egg then breadcrumb mixture.  Make sure your chicken has a nice even coat.  Set aside.

Preheat oven to 350.

Heat oil over medium/high heat ( I usually set mine to about a 7).  Once oil is hot, add your chicken, 1-2 pieces at a time, depending on the size of your pan, being careful not to overcrowd the pan.  Cook about 4-5 minutes per side or until a nice brown crust has formed. (It’s okay if it’s not cooked through at this point, it will finish in the oven).  Set aside on a cooling rack and continue process with remaining chicken.

In a large baking dish, spread about ½ C sauce on bottom.  Place chicken over the sauce.  Top each piece of chicken with a ladle full of sauce and a slice of mozzarella. 

Bake in oven (uncovered) about 20 minutes until chicken is cooked and cheese is nice and melty.

Sprinkle fresh basil over before serving. (optional, top with freshly grated parmesan cheese before serving).

Now on to the party! 

As usual I have pinned all submissions to my TUESDAY TASTINGS Pinterest page.
While all recipes were fabulous as usual, here are the two that were the standouts!

 

 

1. Lime Sorbet by One Tipsy Chick
2. Chicken with Peas and Mushrooms in Balsamic Glaze by Recipes & Ramblins with the tumbleweed contessa

Congratulations on two great recipes and two great blogs! Thanks for sharing!

Okay so for this week, here we go!