Golden pieces of lightly breaded chicken breast are baked in a homemade tomato sauce and topped with mozzarella cheese.
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It is not really recommended to make this ahead of time. It is best to fry the chicken, assemble it and cook it while it is hot and the crust is still crispy. If you were to assemble ahead of time, the sauce would also make the coating soggy. To help you get ahead you could, make the sauce, prep the flour mix, grate the cheese and just get yourself ready for when you can cook.
If you really must do some ahead of time you could fry the chicken and then assemble just before baking, but keep in mind you will not likely get the exact same results - but feel free to give it a try to see for yourself how you like it. Hope this helps!
Because I had way more chicken left over. This recipe is awesome though. I can't cook but after I made this my wife thought I could be a professional chef LOL!!
A few things though:
1) USE THE RECIPE ON THIS WEBSITE TO MAKE YOUR OWN SAUCE (IT'S ABSOLUTELY AMAZING)
2) If you want to make it easier, make the sauce a day ahead. You can use it for other things later.
3) Definitely use the broil option on your oven to finish it. (They say it's optional but I really do recommend it.)
Great recipe, I made this with a light salad and some bread with olive oil.
The first cheese used (the one that is grated over the crumbs) is definitely not surprising Parmesan and so the recipe says "grate the Parmesan". The second cheese used (placed on top of the chicken right before baking) is a less matured cheese, softer, doesn't even have the hard shell we see in the first cheese. It is definitely not the same Parmesan used before. Also, the indication for the second cheese is "grate the cheese" instead of "grate the Parmesan cheese" as before.
I think a matured Parmesan cheese will have a harder time melting in the oven as the one in the video.
What was that second cheese? Is it missing for the list of ingredients? Am I missing something obvious?
Just to follow up on my chicken thigh comment. I made the dish with thighs and found that I did not like it as much. I found that the thighs were too juicy for this dish (as I'm used to it). Don't get me wrong, it wasn't a disaster or anything like that, but it just didn't have the right consistency in my book. Any suggestions or comments?
Good for you for experimenting. Sometimes certain dishes just require specific ingredients to satisfy the "idea" of the dish. For example, you might go to a restaurant and the description on the menu doesn't match what is actually served - it can be really disappointing if you get something that you don't expect. Hope that makes some sort of sense :) I'd stick to chicken breasts for this dish. Cheers!
Nice hallo to everybody. I am lookin for a recipe?.For about two weeks I traveled from Miami to France, with Air France, and for dinner I had the most exotic, delicios, fantastic salad I ever eating in my life.
I'm lookin for sombody from Marrocos or Egipt to help me with the recipe,the name of the salad is.
Middle Eastern stytle seven grains salad.
Salade Orientale aux sept grains
Ensaldade siete granos al estilo del Mdedio orinte.
One salad 3 languages to see if somebody can hep me.
I have made this recipe now four times and it comes out wonderful everytime. Everyone in my family, including three teenagers scrapes their plate. The sauce is for sure worth the effort. I made it one time and took a short cut on the sauce and it made a big difference. Thanks for such a wonderful dinner!
I made this recipe with eggplants for eggplant parmigiana instead of chicken parmigiana. It was great! I served a simple salad consisting of mixed greens, sectioned oranges, scallions, and oven roasted garlic with balsamic vinegar to begin. Then served the eggplant parmigiana with fresh pasta and it was a hit with my family! I absolutely loved it! Next time I make this, I think I will use veal for a nice twist. Thank you Rouxbe for the great knowledge that you are passing on to me!
Everything was going great. The chicken looked delicious. Then I put it on the sauce with a dollup of sauce on top + cheese & baked it for 10 min. It tasted good, but all the wonderful crispiness was gone. I'm not sure what the baking step really accomplishes, other than melting the cheese and perhaps cooking the chicken more. Next time, I think I'll bake the chicken on a wire grid to melt the cheese and not in a baking dish on top of the marinara. Then I can add the marinara on the plate when serving. I hope I can keep the crispiness by doing so.
I am not a big fan of side dishes.
I had some leftovers after serving with a side of pasta, so I had an idea.
I shredded some lettuce.
Took a tortilla (wrap) and melted some mozzarella onto it.
Next I put the tomato sauce on it. Added a little lettuce and sliced the beautifully crispy chicken into finger sized pieces.
Made for an excellent snack on the go.