poultry essentials: parmesan chicken with a twist

How To Make poultry essentials: parmesan chicken with a twist

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  PREP/PREPARE
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  There are a lot of good pasta sauces out there, and you may have your own homemade favorite. This is the one I used for this recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-tomato-starter-sauce.html?r=11
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  All pasta sauces are not created equal, and understand that a big part of the flavor of this dish is in the sauce. So, if you are using a “canned” sauce, give it a taste, and if it is a bit bland, add some spices (oregano, rosemary, thyme, cayenne), whatever you choose. I find that a tablespoon or two of white vinegar can go a long way in spicing up a bland sauce.
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  Gather your Ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  Crush the saltine crackers, and mix them up with the parmesan cheese; add a bit of salt and pepper, and place into a small bowl, or pie plate.
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  Whisk together the milk and egg, and place into a small bowl, or pie plate.
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  Chef’s Note: Do not crush the crackers into a powder… leave some chunks.
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  Cut the chicken breast in half, lengthwise.
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  Dip the chicken breasts into the egg/milk mixture.
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  Shake off the excess, and then sprinkle the chicken breasts with the parmesan/cracker mix (both sides), and let rest for 5 minutes.
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  Add the oil and butter to a skillet, over medium heat, allow to melt, and then add the breasts.
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  Cook on both sides until nice and brown, about 2 – 3 minutes per side.
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  Remove the breasts, add the pasta sauce, and nestle the breasts into the sauce.
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  Add the shredded mozzarella cheese, and place into the preheated oven, until the breasts are cooked through, and the cheese is melty and gooey, about 15 – 18 minutes.
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  PLATE/PRESENT
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  Lay the chicken on a bed of the sauce, and serve with your favorite sides. Enjoy.
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  Keep the faith, and keep cooking.
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