Chicken Parmesan -
Pollo alla Parmigiana

Preparation Time: 2 hours
Cooking Time: 2 hours
Servings: 8

For the Sauce

1 bell pepper (yellow or red
1 red onion
1/2 cup chopped parsley
3 tablespoons olive oil
28 oz can crushed tomatoes
1 cup white wine, plus 3 cups of water
Salt and freshly ground pepper to taste

Wash the pepper, cut it in half, clean out seeds and membranes then cut into small chunks about 1 inch pieces. Wash and chop the parsley, Peel and cut the onion same size as the pepper.

In a medium saucepan heat the oil on medium heat. Then add the pepper, parsley, and onion, and cook for about 3 minutes. Add the crushed tomatoes and 3 cups of water, increase the heat to high until sauce starts to boil. Then turn the heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Add the wine, salt, and pepper and simmer covered for an additional 25 minutes. Turn off the heat and let it sit.

For the Chicken

4 chicken breasts
1 cup flour
4 eggs
1/2 cup white wine
1/2 cup parsley
5 cups bread crumbs
1 cup olive oil
1 lb fresh mozzarella
1 lb grated parmesan
Salt and freshly ground pepper to taste

Place the chicken pieces in a medium size bowl, sprinkle with salt and mix. Rinse after a minute or two and pat them dry with paper towel. On a cutting board using a sharp knife remove all visible fat and cartilage then cut the pieces in half horizontally.

Rinse the bowl, dry it with paper towel and place the chicken pieces in it. Add the flour, salt and pepper and mix so all the breast pieces are well coated with the mixture. In a smaller bowl break the eggs and beat them until they look fluffy, add the wine, chopped parsley, salt and pepper, and mix.

In a baking sheet spread the bread crumbs so as to obtain a thick bed. Dip the chicken pieces in the egg mixture one at a time, then place them on the bread crumbs and coat both sides pressing down firmly with a hand. Place them in a plate and continue until all the pieces are coated.

Heat the olive oil in a large skillet until hot, about 3 minutes on medium heat. Place as many of the coated pieces as possible in the skillet and cook for 5 minutes or until the color is gold, then turn them and cook the other side the same way, then place them on a paper towel lined plate. Repeat the process until all the breast pieces are cooked.

Cut the mozzarella in 1/2 inch cubes and set it in a small bowl. In a 9 x 13 baking dish spread 2 ladles of sauce on the bottom, add a layer of the chicken pieces arranging them close together, add enough sauce to cover the top of the chicken, sprinkle half of the parmesan and all of the mozzarella on top of the sauce. Begin a second layer of chicken breasts, cover with sauce and sprinkle the rest of the parmesan cheese over the top.

Bake at 350 degrees for 30 minutes. Let it sit for about 5 minutes. Serve Hot.

The Brick Oven

Cooking Pasta

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