Chicken Week 2016: Luke’s Chicken Parmesan

Update and Redux: C – There’s nothing like a good chicken Parmesan. Especially, when you don’t have to make it yourself and you don’t have to go out to eat it. It’s always great when Luke makes something … like this great chicken Parmesan.

C – Luke was on a chicken mission.

He heard that I hated dry chicken breast dishes. He was on a mission to show me one that wasn’t dry. Something simple and straight forward this time, he suggested. How about chicken parmesan? Of course!

I was delighted. One of my favorite dishes. I’m all for any kind of chicken breast dish that’s covered in a lot of tomato sauce and cheese to make it moist.

I love chicken parmesan for another reason. It uses all of the tricks for keeping chicken breast nice and juicy.

First, slicing it thin so you don’t have to take a long time to cook it. Then, dredging it with flour, egg and breadcrumbs to make a nice coating around it. Finally, cooking it quickly, smothering it with sauce and topping with great cheese.

I must say it is one of the best ways to cook a piece of would-be-dry chicken.

I loved every bit of it. I didn’t eat the pasta, I gave that all to Jim. But, I really enjoyed the chicken.

Luke’s Chicken Parmesan
Recipe type: Mains
Author:
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 2
Ingredients
  • ½ chicken breast, boneless skinless, fileted or cut lengthwise in half
  • Salt and pepper to taste
  • 1 cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 pint Easy Thick Tomato Sauce
  • 5 oz mushrooms, cut into small quartered pieces
  • 1 Tbsp butter
  • ½ cup grated parmesan reggiano cheese, plus more for garnish
  • ½ inch round hand-full of bucatini pasta
  • Parsley for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to manufacturer’s instructions.
  3. Season chicken with salt and pepper
  4. Place flour on a plate, place eggs into a bowl and place panko breadcrumbs on a third plate.
  5. Dredge chicken in flour on both sides.
  6. Place chicken into eggs and coat them.
  7. Place chicken onto panko breadcrumbs and coat them evenly.
  8. Lastly, place chicken back into flour to finish coating
  9. Heat a large, oven-proof saute pan on medium high. Add chicken and cook until golden brown, about 3 minutes on each side.
  10. Place entire saute pan into oven. Cook for about 12 minutes. Add parmesan reggiano on top of chicken. Cook until melted, about 5 minutes more.
  11. In other saute pan on high, add butter and mushroom. Cook until golden brown, about 5 minutes.
  12. Add tomato sauce to pan and bring to a simmer.
  13. Once pasta is cooked and drained, add it to a large bowl. Add enough sauce to coat pasta. Should not be “soupy” with sauce.
  14. Portion on individual plates or on a serving platter.
  15. Once cheese is melted on chicken, remove from oven and cut pieces on a bias.
  16. Top pasta with chicken. Top chicken with tomato sauce
  17. Garnish with more parmesan reggiano and sprinkle with chopped parsley.
  18. Serve.
  19. Enjoy!

Easy Thick Tomato Sauce recipe

The chicken was nice and crisp. It was really juicy and had a great taste to it.

Thanks, Luke, for making this great dish for us.