Chicken Parmesan with a Twist
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salt, kosher variety
THE PARMESAN CHICKEN
chicken breast, boneless, skinless
tomato sauce, your favorite
mozzarella cheese, grated, or thinly sliced
parmesan cheese, grated
white pepper, freshly ground
additional parmesan cheese
Gather your Ingredients.
Dissolve the salt in the cold filtered water, and add the chicken breasts.
Place in the refrigerator for one hour.
Remove from the refrigerator and rinse.
Place a rack in the middle position, and preheat the oven to 350f (175c).
Carefully (using a sharp knife) cut the chicken laterally in half.
Chef’s Note: An alternate way to do this is to pound the chicken with a mallet until it achieves an even thickness. Pounding is fun, and it takes away all your frustrations.
Lay the chicken on a Slipat or parchment-lined baking sheet.
Place in the preheated oven for 10 minutes.
Remove from the oven, and place a layer of mozzarella cheese on top.
Cover with a thin layer of tomato sauce.
Chef's Tip: A thin layer of tomato sauce is all you need. If you use too much, it will combine with the cheese, and become too thin.
Chef’s Note: If you’re wanting homemade tomato sauce, here’s an excellent recipe.
Combine the Parmesan cheese, cumin, and white pepper together.
Add a generous layer of the Parmesan cheese mixture to the top.
Place in the preheated oven, and bake until the chicken is cooked through, and the cheese is bubbly and beginning to brown in spots, about an additional 10 minutes.
Serve over a bed of veggies, or maybe some freshly made pasta. Add a sprinkle of fresh parmesan, and some chopped parsley... maybe some additional sauce on the side.
And don’t forget a loaf of freshly baked garlic bread. Enjoy.
Keep the faith, and keep cooking.
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Last Updated: Thu, Sep 1, 2016