A New Chicken Parmesan

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This Chicken Parmesan recipe is from
The Palm  restaurant.
It has a secret ingredient.
Start the sauce first so that it simmers while
you make the chicken.
Saute the garlic and basil leaves in olive oil.
This infuses the oil with flavor.
Add the canned tomatoes, wine, andseasonings. I used a potato masher to mash the tomatoes.
Let simmer. This makes enough sauce to freeze
some. You can also cut the recipe in half, but I
 like to have sauce in the freezer for fast dinners.
 Flatten the boneless chicken breasts
 between plastic wrap with a rolling pin.
 Prepare 3 plates for the coating.
1. beaten eggs, 2. flour, 3. Italian breadcrumbs.
 Coat first with flour
 then coat with eggs
and last into the breadcrumbs.
Score with a knife.
 I cut each breasts in half. Let rest 10 minutes
 or you can cover and refrigerate at this point
and  finish the dish later.
Saute the chicken in hot oil for about
2-3 minutes on each side.
Pour a little sauce onto an ovenproof platter.
Place the chicken breasts on top. Spoon a little
sauce on the each piece of chicken and
sprinkle with shredded Parmesan cheese.
 Here's the secret ingredient.
Muenster Cheese  Lay a slice of muenster cheese on top of
each piece of chicken.
 Place under the broiler and watch carefully.
 When the cheese is melted and bubbly
remove from the oven and
Plate with pasta. I hope you like it.
The Muenster cheese gives it a
wonderful rich flavor. Once the sauce is
done the rest comes together pretty quickly.
Enjoy with a nice Pinot Noir.
Cheers!


Chicken ParmesanMarinara Sauce1/4 C olive oil6 cloves garlic, crushed1/2 C fresh basil leaves, loosely packed2  28-oz cans crushed tomatoes1/2 C white winesalt & pepper to taste2 t sugar1/4 t crushed red pepper flakesHeat the olive oil in a large saucepan on medium high heat. Add the garlic cloves and stirand cook until golden, about 2 minutes. Add the fresh basil and cook 1-2 minutes. Add the canned tomatoes and crush a bit with a potato masher. Add the wine, salt, and sugar. Simmer for 20-30  minutes then add the crushed red papper flakes and about 10 turns of freshly ground pepper. Let simmer on low until needed.You can cut this recipe in half, or put extra sauce in the freezer for another meal.
Chicken2 boneless chicken breasts1 C flour1 C Italian breadcrumbs2 eggs2-3 T canola oilPound the chicken  flat between plastic wrap.Put the flour on one plate. Whisk the egg on another plate and the breadcrumbs on a third plate. Take a flattened chicken breast and coat it first in flour, then in the egg, then in thebreadcrumbs. Make sure it is thoroughly coated,then score with a knife. Cut each cutlet in half.Let rest for 10  minutes or cover and refrigerate until ready to cook.Heat the canola oil in a large skillet. Add the chicken and cook about two minutes on each side until browned.
ToppingMarinara sauce-about 4 C8 T grated Parmesan cheese4 slices Muenster cheeseFresh basil leaves for garnishSpread some of the sauce on the bottom of an ovenproof platter. Place the chickenon top and add a spoonful of sauce and  about 2 T grated parmesan on each piece.Cover with a slice of Muenster.Place under the broiler and watch carefully.When all the cheese is melted and bubblingremove from the oven and serve with pasta.Garnish with basil leaves.
Enjoy!
Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home