Chicken Parmesan and Chicken Marinara


As with all of my recipes, I had to fiddle with this a few times before I got it right. Once, I got a little pepper zealous and the dish came out too spicy. I could barely eat it. What's worse, I was hosting a dinner party that night! Oops. Sorry, friends! Luckily, they still come to my table when invited. What good sports.

The "secret" (aka unlikely) ingredient I add is Dijon mustard. It lends a delicious dimension of flavor.  I absolutely refuse to make Chicken Parm or Chicken Marinara without it.  For me, that's like trying to make this dish without the chicken.

This recipe serves 7-8 people. For Chicken Marinara, simply leave out the cheese.

Ingredients
4 boneless chicken breasts
4 cups tomato-based sauce
Bowl 1, Mustard Mix:
6 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
Bowl 2, Dry Mix:
1 cup bread crumbs
1 1/3 cup parmesan
1/2 teaspoon freshly ground black pepper
4 tablespoons melted butter

{ mixing bowl 1 }

 { mixing bowl 2 }

Directions
1.  Preheat the oven to 450 degrees and line baking sheet(s) with tin foil.  Place rack in middle of the oven.
2.  Mix the Dijon mustard and black pepper in one bowl.  Set aside.
3.  In another bowl, mix breadcrumbs, grated cheese, and black pepper.  Pour the melted butter into the bowl and thoroughly mix.  Set aside. 
4.  Rinse off and cut chicken to desired portion size.  Pound until they are all approximately 1/2" high (I use my fists, muahaha).  Lightly coat a piece of chicken in the mustard mix, then dip it into the dry mix.  Coat both sides.  Push the breadcrumbs into the chicken, gently shake off the excess, and transfer to the lined baking sheets.  Repeat with all pieces.
5.  Put the baking sheets next to each other so that all the pieces cook evenly.  If you have to put them on separate racks like I do (teeny oven!), switch the baking sheets with each other half way through.  Cook for 15 minutes.
6.  While the chicken is cooking, heat up the tomato-based sauce.  Serve with the chicken. 

Zee cheeken... before and after:
 
 

6 comments:

  1. It tastes even better if you pronounce it the way my mother does: "Chicken paaaahhhhm." :) [Love your blog!]

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  2. ooh, i like that. thanks for dropping by! hope to see you again. :)

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  3. I'm pretty sure I have to make this instead of studying. It looks delicious!

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  4. Do it! Let me know if you like the Dijon mustard. :)

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  5. i love adding dijon mustard!

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