Chicken Parmigiana

         Chicken Parmigiana

This classic Italian-American can be prepared early in the day, refrigerator, oven and when you're ready. This is a real treat,

Ingredients
SAUTÉ THE CHICKEN
4         Chicken breast halves - boneless and skinless (~1 1/2 pounds)
            Salt and pepper to taste
¼        Cup     Flour plus 2 tablespoons
1 ½    Tblsp    Butter
1 ½     Tblsp    Olive Oil

ASSEMBLE THE PARMIGIANA

1 ½    Cups       Marinara sauce (choose your favorite – Newman’s Own is my preference)

                         Or   make your own. See Vol VII, It’s All in the Sauce.
4                      Tblsp           Parmesan cheese, grated
6                      Ounces        Mozzarella cheese, thinly sliced
½                      Cup             Parmesan cheese, grated

SPAGHETTI AND GARNISH

1         Lb           Spaghetti – cooked according to package instructions

                          Fresh parsley, chopped

 Procedure

SAUTÉ the CHICKEN
- Wash chicken in cold water and dry with paper towels
- Begin heating butter and olive oil in heavy 10- or 12-inch heavy frying pan over medium heat (watch the oil carefully while you prepare the chicken).
When it is fragrant and nut brown, it is ready - do not burn.
- Salt and pepper both sides of the chicken and spread on large plate.
- Sprinkle flour over both sides of the chicken smoothing to coat.
- Swirl the butter and oil together, shake off any excess flour from the chicken and place in pan.
- Sauté for exactly 4 minutes - use tongs to turn the chicken and cook until firm to touch (3 to 5 minutes more).
- Remember - chicken breasts are easy to overcook. Cook them just to the point that they release clear juices when pricked with a fork. If you
overcook, they will be unpleasantly dry and tough.

ASSEMBLE THE PARMIGIANA
- Pre-heat the over to 350 degrees F. with rack in center of the oven.
- Lightly butter a 13 X 9 baking dish.
- Spoon 1/2 Cup Marinara sauce over bottom of the baking dish.
- Lay sautéed chicken breasts over the sauce - slightly overlapping if necessary.
- Sprinkle 4 tablespoons parmesan over the chicken and cover with remaining Marinara sauce.
- Top with mozzarella and grated parmesan.
- Cover with heavy foil and bake 30 minutes.
- Cook the spaghetti during the last 15 minutes of baking.
- Remove the foil from the baked parmigiana and place under hot broiler to brown.
- Serve immediately on hot buttered spaghetti. – garnish with chopped parsley.

Servings: 4