Chicken Parmesan

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An over-the-fire version of classic Chicken Parmesan? Yes please! This recipe is a fun crowd pleaser for your family and friends.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Servings: people

Author: Derek Wolf

Ingredients

Chicken Parmesan:

2 Whole Chicken Breasts boneless & skinless
2 tbsp SPG
1 cup Italian Breadcrumbs
½ cup grated Parmesan Cheese
2 Eggs whipped
½ cup Flour
1 cup Marinara Sauce
4 oz Mozzarella Cheese
2 tbsp Olive Oil
Fresh Basil garnish

Pasta:

16 oz Rigatoni Pasta cooked
½ cup Unsalted Butter room temp
½ cup Romano Cheese grated
½ cup Parmesan Cheese grated

Instructions

Chicken Parmesan:

Start by pounding chicken breasts to ½" thick. Then season generously with salt, pepper and garlic powder
Dredge each piece in flour, dip in whipped eggs, then coat in a mixture of breadcrumbs and Parmesan.
Build a medium-high fire (about 350F) with a cast iron skillet. Add ½” of olive oil to the skillet to heat up.
Place breaded chicken in the skillet and cook 3-4 min per side until golden brown and 165F internal. Move to indirect heat if needed to finish cooking.
Spoon marinara over each chicken breast then top with sliced mozzarella. Cover loosely with foil or a skillet lid to melt the cheese.
Remove from heat once the cheese is melted. Garnish with fresh basil and extra Parmesan. Serve with the alfredo pasta on the side and enjoy!.

Pasta:

Follow the instructions on your pasta to cook until Al Dente. Make sure to save 2 oz of pasta water for the sauce. Once the pasta is done, strain and set to the side.
Add your room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter. Add your grated romano & parmesan cheese along with 2 oz of your pasta water. Mix together until silky and creamy.

Notes

Make Your Own Marinara

The jarred stuff from the supermarket will be just fine for this recipe. But, if you've got extra time and want something extra delicious, you can make your own! Heat about a tablespoon of olive oil in a saucepan or skillet over medium-high heat. When the oil shimmers, add 3 minced garlic cloves, a pinch of red pepper flakes and 1/2 teaspoon oregano. You could also use a teaspoon of garlic powder if you don't have the fresh stuff. Stir until fragrant, about 30-60 seconds. Then, pour in one 28-ounce can of crushed tomatoes (or whole, peeled tomatoes that you crush by hand before dropping in the pot, if you want to feel like a real Italian nonna). Add in a couple teaspoons kosher salt and let the sauce simmer for about 30 minutes. Enjoy with chicken Parmesan or plenty of other delicious pastas!

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