A friend of mine has a marinara recipe that is to die for. We get together every few months and make a huge batch worth over 50lbs of fresh vegetables then split it up and freeze it. It is so good that I ate my first jar full with a spoon. I finished off my share last night to make this recipe. Yum!
Our options for chicken here are frozen packs from Brazil (not sure why they bring them all the way from there, but that seems to be the leading import) or whole fresh chickens, either killed when you order or so recently they are still squirming. We like the freshness of this option, but it also comes with its own hassle.
Last week we went and had him kill 13 chickens and cut them into pieces for us. I think he closed shop after we left. It was great because we separated them into meal size portions and put them in the freezer for a quick grab.
I have been thinking about chicken parmesan the last couple days so I pulled out a bag of breasts to make it happen. This recipe is seriously one of my favorites. It turned out so good I want to make it again tomorrow.
I had about three breasts and sliced each one in half because they were so big. I also ended up with a few odd pieces, but it worked out.
The next step is crucial. It will take your chicken from good to amazingly tender, flavorful and not at all chewy. There are different ways to do this, I like to put the pieces completely in a plastic bag to avoid any mess then I use an old olive oil bottle (the same one I use for saurkraut) to pound it out. This also ensures all your pieces are the same thickness and cook about the same time. A meat tenderizer would work great here… if you have one of those.
Then I got my almond meal and egg mixture ready, dredged each piece of chicken in each one and quick fried them in butter on the stove.
For a few minutes on each side. Until they are a little brown on the edges. No need to cook them all the way because they will also bake in the oven.
Then I layered the chicken in the pan with marinara sauce, a chunk of mozzarella for each piece, fresh basil and more sauce.
I served it over zucchini noodles. Oh, it was so good.
2 large chicken breasts
1 cup almond meal
1/2 c grated parmesan
2 eggs beaten
2 T butter
4 cups of marinara
slices of mozerella cheese
fresh basil leaves
salt and pepper
Preheat oven to 400′
1. Cut each chicken breast lengthwise through the middle so that it is thin and you end up with 6 or more pieces.
2. Put chicken in plastic bag on cutting board and pound with a meat tenderizer (or whatever you have) until similarly flattened.
2. Beat eggs in a bowl.
3. In a separate bowl mix almond with parmesan and salt and pepper to taste. Pour onto plate if it is easier for dredging.
4. Heat butter in large frying pan.
5. Dredge each piece of chicken in egg then almond meal mixture and put in hot pan. Fry on each side for 4 minutes, until slightly brown but not done through.
4. Meanwhile, spread 1 cup of marinara onto bottom of 9×13 baking dish. Transfer browned chicken to dish, place a slice of mozerella on each piece and cover with remaining sauce. Add some fresh basil if you have it.
5. Transfer to oven for 20 minutes until bubbly. Allow to cool then serve over noodles.