Thursday, January 30, 2014

Mangia! Mangia!!

Mangia! Mangia! It's a term that reminds everyone that Italians have a reputation, deserved or not, for being buongustai (epicures, gourmets). Whether in popular culture, advertising, literature, cinema, or the abundance of Italian-themed restaurants throughout the world, Italian food—buying it, preparing it, eating it—seems to serve as the exemplar for the human condition.
Tonight, for dinner, I am making my version of Chicken Parmesan.  I will be using the breast meat from the chicken that I took out and used for our Mediterranean Chicken on Tuesday.  I will also be cooking up the carcass and wings in preparation for Saturday night's dinner of Chicken Pot Pie.

Chicken Parmesan
4 small or 2 large boneless, skinless chicken breasts
1/2 c. Italian Seasoned Bread Crumbs
1 T. olive oil
1 qt. Marinara Sauce
1 c. Shredded Mozzarella Cheese
1/4 c. Parmesan Cheese
If using large breasts, cut into half, diagonally, creating 4 pieces of equal portions.  Place chicken breast meat, 1 at a time, into a plastic bag or between 2 sheets of plastic wrap.  Using a meat mallet or rolling pin, pound meat to 1/4" thickness.
Combine breadcrumbs in a sealable plastic bag.  Add chicken pieces and shake until coated.
Heat oil in a sauté pan and brown breaded chicken pieces on both sides.  Cover bottom of an 8x8 pan with a small amount of Marinara.  Place browned chicken atop the sauce and cover with 1 c. sauce.  Top each piece of chicken with 1/4 c. shredded mozzarella cheese.  Sprinkle parmesan cheese over all. 
Bake at 350* until sauce is bubbly and cheese is melted and starting to brown, about 20 minutes.
Serve over cooked pasta tossed with remaining Marinara Sauce.  Print Recipe

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