LOVE IS IN THE OVEN

Once again, the month of Love has come and gone. (It has just occurred to me that “lovin” rhymes with “oven”!) So, in the spirit of matters of the heart, and since I happen to LOVE Chicken Parm, what better recipe to kick off our recipe page here at Sherwood Honda?

If you enjoy cooking a little something special for your honey, this dish will evoke the depth of your beloved’s devotion. But be forewarned, after the food is consumed, and professions of adoration exclaimed, you may be struggle to determine which comes first in your heart. Your sweetie or your dinner?

                                                

CHICKEN PARMESAN

4 boneless skinless chicken breasts, pounded to ¼ inch thickness

Salt and pepper

Sprinkling of flour

1 egg, beaten

Panko breadcrumbs

4 -5 cups marinara sauce (Making your own Marinara is best and so fast! Simply sauté 4 minced garlic cloves in a little olive oil, until slightly golden. Watch that they don’t burn. Toss in a pinch of red pepper flakes, 1 teaspoon of dried oregano and 2-28ounce cans of good quality tomatoes. Season with some salt and pepper.  Bring to a boil and then reduce heat to a simmer. Crush the tomatoes a bit with the back of a spoon.

Simmer for about 30 minutes, until sauce has thickened slightly.)

Grated Parmigiano-Reggiano, about 1 cup

Thinly sliced mozzarella, about ½ lb

Preheat oven to 400 degrees.

Season the chicken breast liberally with salt and pepper. Sprinkle flour on chicken breasts. Use a pastry brush to coat with a thin layer of egg. Then sprinkle with panko crumbs, pressing them into the chicken with your hands or the back of a spoon. Flip chicken breasts and repeat. I use this method, rather than the usual triple dip for the following reasons: 1. Fewer dishes to clean.  2. The coating doesn’t get as thick and heavy 3. Easier and less messy.

In a large sauté pan heat about ¼ cup of olive oil to medium-high. Once hot, brown the chicken breasts until they become a nice golden colour. Transfer to a plate and reserve.

Spoon a thin layer of marinara over the bottom of a 9x13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place two of the chicken breasts over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Place in the oven and bake for about 40 minutes, or until browned and bubbly. Let sit for about 5 minutes.

This is unbelievable served with a side of spaghettini tossed with a little sautéed garlic, grated Parmesan, butter and lemon juice. Roasted cauliflower on the side and you are set!