Jay celebrated his 30th birthday yesterday and I took him to see the Body Worlds exhibit at the Science Centre. I’d never been and I was beyond impressed. After walking around for hours, looking at the posed remains of humans, we headed back home to eat. I made a very simple dinner of chicken Parmesan, rice, and salad.
The chicken Parmesan I made last night is a variation from the recipe found on Nervous Chef’s blog here.
Chicken Parmesan, serves 2-4 depending on how hungry you are
4 chicken thighs, I didn’t remove the skin or bones
1 cup milk
2 eggs
1/2 tsp garlic powder
1 tsp onion powder
1 tsp Frank’s Redhot
Pinch of salt and pepper
1 cup breadcrumbs
1 tsp garlic powder
2 tsp onion powder
Pinch of salt and pepper
1 14 oz can of crushed tomatoes
1 5 oz can tomato paste
1/2 tsp garlic powder
1 tsp onion powder
1 tbsp sugar
3 cloves garlic, minced
1 onion, diced
1 tsp marjoram
1 tsp oregano
1 tsp rosemary
Water
Salt and pepper to taste
Parmesan cheese
Mozzarella cheese
Mix together in a large bowl the milk, eggs, garlic powder, onion powder, Frank’s Redhot, salt, and pepper. Place the chicken pieces in the bowl, cover, and place in the fridge to soak for 4 to 6 hours.
Once you’re ready to start cooking, make the sauce by heating about a tablespoon of oil in a saucepan over medium heat. Add the onion and cook until soft. Stir in the garlic and cook another 30 seconds before adding the crushed tomatoes and tomato paste. Stir in the sugar, marjoram, oregano, rosemary, salt and pepper. Fill the empty can of tomato paste with water and add that water to the pot. Lower heat and simmer.
Preheat oven to 325F. In a shallow plate or bowl, combine the breadcrumbs, garlic powder, onion powder, and salt and pepper. Cover each chicken piece in the bread crumb mixture making sure each piece is well coated. Heat oil in a frying pan and fry the chicken until just brown on each side.
In a baking dish, large enough to fit the chicken pieces without overlapping, pour half the tomato sauce on the bottom. Place the chicken in the pan and pour the remainder of the sauce over top. Sprinkle grated Parmesan cheese on top and bake for about 25-30 minutes. Remove from oven and sprinkle grated mozzarella cheese and put back in the oven for about 6 to 8 minutes more.
I served this with fried rice with corn and a simple salad. Jay was very happy and he absolutely loved the tomato sauce.
