Rachael Ray: Chicken Parmigiana
I love Rachael Ray’s Chicken Parmigiana. I know you’re thinking haven’t you already made this one? This recipe has a little kick to it, and since I love it so much, why not. This was really excellent, even the little one ate all of his chicken. I served this up with some pasta I had in the pantry. It was a perfect meal!
Recipe: Chicken Parmigiana
Chicken Parmigiana
Cookbook: Big Orange Book
Total Time: 30 minutes
Notes: I didn’t use mozzarella cheese, I was all out, but the parmesan was sure tasty!
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- Chicken Parmigiana
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- Ingredients
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- dredge in flour
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- dip in egg
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- cover in bread crumbs
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- fry in EVOO
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- saute garlic and onion
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- add tomatoes
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- turn chicken (mine was a little brown, but tasty!)
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- add in basil and parsley
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- layer sauce, chicken, sauce, cover with cheese and bake
Isn’t it amazing what can be accomplished in only 30 minutes? Thirty minutes ago, you had nothing but a collection of ingredients. Now, you have assembled those elementary part into a beatiful plate of Chicken Parmigiana! Time must go slower in your kitchen than in mine. That would have taken me 45 minutes easily, if all went well.
BTW- Don’t worry about a litlle “bonus browning” on the chicken. Like you said, still “tasty.” Good carpenters and good cooks are both good at hiding their mistakes, and with the sauce and cheese, nobody would notice the chicken’s exterior.
Michelle, I must say your stainless flour cannister is always shiny as a new dime. You must clean it everyday! Mine always looks smudged and dusty with flour. But then, I’m not taking photos of mine every day like you. I would be so embarrassed if strangers were to see photos of my cannister!
Jackie
Michelle, once again you made a fantastic dish and my mouth is watering! I admire you for your dedication to this great blog. I know you must be very busy with your family responsibilities but your fans hope you continue.