My Journey…

I made Chicken Parmesan last night after watching a program on Food Network. It’s not a difficult dish to make just that it requires some time and a few extra steps because you would need to cook the sauce first, then pan-fry the chicken before baking it in the oven.

I am rubbish at taking photos of food. Can someone please teach me how?

Tomato sauce (if you are not using store-bought sauces like Prego…etc)
Yellow onion - diced
Shallots - sliced
Garlic - chopped
Bay leave
Fresh basil - cut into strips
Canned tomatoes - crushed or petite-diced
Red wine
Salt
Pepper

Fry the onions, garlic and bay leave with some olive oil.
Add canned tomatoes, stir well.
Add fresh basil.
Season with salt and pepper.
Let sauce simmer for 5 minutes.
Add red wine and let the sauce simmer until thick.

Chicken
Salt
Pepper
Dried bread crumbs
Season chicken with salt and pepper.
Dust with dried bread crumbs
Pan fry it for no more than 4 minutes each side (just so the chicken does not get too dry)

Finishing touches
Parmesan - shredded
Mozzarella - shredded

Once done with the chicken, base a cooking tin or casserole dish with the tomato sauce.
Sprinkle a layer of freshly shredded parmesan chesse.
Place chicken on top of the cheese and spoon more parmesan on the chicken.
Cover the chicken with tomato sauce.
Top it with mozzarella cheese.
Bake it for 15 minutes in a 400F oven or until cheese is bubbly.

You can serve this dish with pasta (any sorts you like) or salad. I served mine with store-bought fresh ravioli.

If you decide to use pasta, remove the chicken from the baking dish and then pour cooked pasta into the dish to soak up all the tomato sauce with the gooey cheese which is in there.

If you have some time to spare over the weekend and don’t mind working about an hour in the kitchen, this is a great dish to make. Better with wine. Perfect with a loved one.

This entry was posted on Tuesday, November 27th, 2007 at 11:45 am and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.