chicken parm recipe with red sauce 1/8 of a wedge of fresh grated parmasion or asiago cheese fine grade 2-4 chicken breasts bone out of coarse and no skin 2 c. flour 2table dried basil 2 table marjorum 2 table garlic and onion powder 1 table pepper 1/2 table salt stir all ingrediants together, u can just use 3-4 tablespoons of italian seasonings if u wish flatten the breasts, the thinner the better 2-4 eggs usually 1 egg per breast, 1-3 cups dried bread ctumbs can use the italian seasoned crumbs for added flavor, add some of the cheese to the bread crumbs, sou7nds weird but trust me it will add alot of flavor take the chicken breasts and flour them, make sure u get flour all over them, then dip in the egg, and place in bread crumbs get all over, haeaviy is always better, after each one add more chz of crumbs if needed, place the chickens on a baking sheet, spray with cooking oil and bake 350 degrees for about 15 mins on each side till nice and golden brown and done through sauce 15oz can of petite diced tomatoes, drain excess water off 29oz can tomatoe sauce 1/2 medium yellow onion med to fine chop 2-3 orange mini pepper, i find those to be much sweeter then the regular sized peppers 2-3 cloves garlic 1 table basil 1/2 table blk pepper 1/2 table italin seasoning saute the pepper and onion just till onion is slightly transparent then throw into the sauce and peppers and all the seasonings, simmer this for a couple hours, remember the longer u simmer sauce the better it will taste in the long run. cook off what ever kind of long noodles u prefer, shoot making them is really easy as well, no i dont have a recipe for that, but foodnetwork has a good one, layer noodles on the plate, lil sauce chicken, more sauce and of coarse topped with a good portion of cheese, takes longer to read this recipe then it does to cook it most the time is it baking and simmering, have fun with it, if it has to much italian and basil for u just add another can of sauce and remember for the next time,
Posted on: Sat, 02 Nov 2013 05:13:51 +0000
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