Monday, February 11, 2008

Happy Valentines Day, Y'all

Tonight Justin and I celebrated Valentines Day since I will be in Kentucky and he will be in El Paso for meetings on the 14th. I made Paula Deen's Chicken Parmesan. It was so good! I am going to post the recipe b/c it is so yummy! The only thing I did different came from a suggestion from my friend, Meredith. She uses Japanese bread crumbs instead of Italian bread crumbs. They are very crispy and don't get soggy at all. She also uses 3/4 C crumbs and 1/4 C grated parmesan cheese.


1 1/2 pounds thinly sliced chicken breast, or chicken breasts that have been pounded to about 1/4 inch thick
Paula Deen's House Seasoning (recipe below)*
Plain or Italian bread crumbs - about 1 cup (from container you buy at the grocery store)
3 large eggs
1/2 stick butter
Marinara sauce (Homemade or from a jar)
Sliced or shredded mozzarella cheese
Freshly grated Parmesan cheese

Preheat oven to 425 degrees F. Rinse and pat the chicken breasts dry. Season each piece with a little of Paula Deen's House seasoning. *Do not use the entire amount - just enough to season the chicken.

Put eggs in a pie plate and beat. Put bread crumbs in a second pie plate. Dip each piece of chicken in the beaten eggs, then dip in the bread crumbs. Place each on a platter while you dip all of the chicken pieces in the eggs and bread crumbs..

Heat the butter in a 12-inch non-stick frying pan over high, medium heat, or low medium-high heat. Saute the chicken pieces, three or 4 at a time (or however many fit in your pan without crowding, for a few minutes on each side (about 2 - 4 minutes per side, depending on thickness). Drain on paper towels. Continue until all pieces have been sauteed.

Lightly spray a pryex casserole with olive (or even canola) oil. Place the chicken pieces in the pyrex, and bake for 10 - 15 minutes, depending on the thickness of the chicken pieces. Remove the casserole from the oven and cover each piece with some marinara sauce. Place mozzarella on each piece of chicken and sprinkle Parmesan over the entire dish. Put the Chicken Parmesan back in the oven and bake for 5 - 10 minutes - until the cheese is melted and just starting to brown.

From Paula Deen

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. (I have halved this recipe so that I don't have so much taking up space in my spice cabinet.)

I hope everyone has an extra special Valentines Day!


1 comment:

Summer said...

that sounds yummy! chris made that for us last week....he's becoming mr. domestic...not me. i love it!
have fun in kentucky!