Wednesday 16 October 12:50 PM
Best Chicken Parm Ever! 😍👍
📷: @alexisdeboschnek 👌
1 tbsp olive oil,
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tsp thyme, finely chopped
1 tsp red pepper flakes
Two 28 ounce cans whole tomatoes
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, butterflied
1 cup flour
4 eggs, beaten
3 cups panko
2 cups grated Parmigiano-Reggiano, divided
8 ounces mozzarella, sliced
Basil, to serve
Heat olive oil in a large pan over med-high heat, add onion and cook for about 5 minutes.
Add the garlic, thyme, and red pepper flakes, and stir for 1 minute.
Using your hands, crush the whole tomatoes, into the pan and stir to combine. Season with salt and pepper.
Bring the sauce to a boil, then reduce heat to low and simmer for 1 hour until reduced by a quarter.
Preheat oven to 400˚F.
Lay the butterflied chicken between two pieces of plastic wrap and pound with a meat mallet until ¼-inch thick.
Season chicken with salt and pepper.
Place the flour in a shallow dish and season with salt and pepper. Add the eggs to a separate bowl. Add the panko and 1 cup of grated Parmigiano-Reggiano to a third bowl.
Dip the chicken into the flour, shaking off any excess. Dip the floured chicken into the eggs, and then into the panko, again shaking off any excess.
Heat ¼-inch of olive oil in a large skillet over medium high heat. Work in batches, add the chicken and cook for 2-3 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Transfer to a wire rack over a baking sheet.
In a 9x13-inch baking dish, layer the chicken and tomato sauce.
Sprinkle the remaining Parmigiano-Reggiano in an even layer, then top with mozzarella.
Bake for 40 minutes, or until the mozzarella is golden brown.
Cool for 15 minutes. Serve with basil!
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