Source:- Google.com.pk
I have a
love-hate relationship with Chicken breast. It sounds great in theory: I love
chicken, I love chicken breast, I love tomato sauce. So I should
love Chicken breast recipe too, right? But for all its promise, in most restaurants,
it’s an utter abomination that ruins the ingredients that go into the dish.
With soggy pancakes of mystery meat saturated with old grease and insipid
sauce. Part of the
problem is that most chicken breast recipe have you douse the crisp fried
chicken with sauce before covering it with cheese and then baking it. Maybe
it’s just me, but it it seems a little silly to fry something to get it crisp
only to cover it with liquid and make it soggy. That’s why I decided to stick
the sauce under the chicken. I still cover it with cheese and bake it to give
the cheese color, but this way, the top stays crispy, while the bottom absorbs
all the great flavors in the sauce.
This is also
the reason why I choose to bake the chicken rather than fry it, because it
doesn’t make a difference in the finished Chicken breast recipe, while making
cleanup easier and reducing the amount of fat in the dish. Sure the bottom side
of the chicken may not get crispy in the oven, but who cares since it’s going
into the sauce anyway. For the
breading, I like using breadcrumbs because the crumbs are larger, giving your chicken a nice thick crispy
coating. I also use a lot of Parmigiano Reggiano in the coating since chicken breast is in the name after all.All put
together and tossed in a hot oven for a few minutes, and you’ll have a dish of
moist, juicy chicken cutlets that are crisp and cheesy on top with a thick,
flavorful sauce bubbling up from underneath.
Preparation
Time :
This recipe
has about a 15 min preparation time. And maximum it will take 1 hour for the
finishing point and it will get ready in maximum 2 hours. Here are my tips on
how to cook the recipe for chicken breast and recipe is here to get you started
.
Ingredient:
500 grams chicken boneless skinless breasts
1 cup panko (Japanese
bread crumbs)
1 sprig rosemary stem
removed and minced
3 sprigs thyme stems
removed and minced
40 grams Parmigiano-Reggiano grated
1/4 cup flour
- all-purpose
1 large egg
2 tablespoons extra
virgin olive oil
4 cloves garlic minced
1 large onion minced
800 grams whole
stewed tomatoes
3 tablespoons tomato
paste
2 teaspoons dried
oregano
1 teaspoon salt to
taste
Black
pepper to taste
80 grams Mozzarella
cheese grated
450 grams dried
spaghetti
Flat leaf
parsley minced for garnish
Method:
- Put the oven rack in the middle position and preheat to 350 degrees F (175 C).
- Put a cooling rack on top of a baking sheet.
- In a large bowl, combine the panko, rosemary, thyme and parmigiano reggiano.
- In a separate bowl, beat the egg until the yolk and white are well incorporated.
- Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
- Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
- Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
- Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
- Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant read thermometer reads 160 degrees F (71 C).
- While the chicken is in the oven, heat a frying pan over medium heat and add the remaining 1 tablespoon of olive oil, along with the garlic and onions.
- Saute until the onions are translucent and start turning brown around the edges.
- Add the stewed tomatoes, tomato paste, and dried oregano, then salt and pepper to taste.
- Use a spatula to break up the tomatoes into small pieces. Simmer until the sauce is no longer watery.
- Bring a large pot of well salted water to a boil.
- After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
- Pour the sauce into a casserole dish, then top with the baked chicken.
- Sprinkle with the Mozzarella and you can top with additional Parmesan if you'd like.
- Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
- Boil the pasta according to the package directions, drain, then toss with olive oil.
- Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley for garnish.
Taste :
Salty 5
Savory 3 Sour
5 Bitter 2
Sweet 4 Spicy
5
(indicating
marks out of 10 )
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Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
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Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
Recipe For Chicken Breast Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos
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