My
last few weeks have been super crazy with back to back tests on Monday
and Tuesday,
a quiz the next Wednesday with a paper due that Thursday, then
another test the following Monday and a lab practical on Thursday. Did I
mention I have a full time job that is a 40 minute drive, more
depending on traffic? Oh, plus family too. I have another test this upcoming Tuesday but I need a break so I
decided since my professor allowed us to leave early after the practical
that I would go to the library and print off his much appreciated
study guide, then whip something up at home and rest my brain . It was
7 pm when I left the university library so I was not going
to the grocery. I did however go by the local libation emporium and
pick up my favorite cheapy wine, Yellow Tail Chardonnay. Don't judge me,
it's my thing. I got home, quickly defrosted my chicken under running
water and got to cooking.
Here's what you'll need:
1/2 Cup Roasted Garlic Bread Crumbs
1/2 Cup Italian Bread Crumbs
1 tablespoons Italian Seasoning
1/4 cup grated Parmesan
Salt (I used Himalayan Pink Sea Salt)
Fresh Black Pepper
8 boneless, skinless chicken breasts cutlets (those are what i had but you can halve then pound breasts for the same end result)
Olive oil
10 cloves garlic, minced
1 whole large onion, (1/2 chopped, 1/2 sliced)
3 Vine Ripe Tomatoes, chopped
Favorite Tomato Basil Sauce ( I used Newman's)
1/2 Cup of white wine (Yellow Tail of course, but I'm sure red is great too)
Room Temperature Mozzarella Cheese (I used shredded store brand because I didn't have fresh on hand)
Juice of 1/2 a lemon
1 bunch Mustard Greens, washed and stems removed
Directions for Chicken Parmesan:
Combine Italian seasoning, bread crumbs, 1/2 teaspoon of salt and grated Parmesan in a plate for dredging. Mix thoroughly.
Heat
olive oil in pan over medium-high heat. I initially use medium high
just to make sure my pan is hot enough, then lower the heat to medium.
Season
one side of chicken with salt and pepper, then place seasoned side down
in bread crumb mixture. Season the remaining side and flip to
completely cover in bread crumbs. Press down to make sure mixture
adheres, then shake to rid the meat of any excess crumbs.
Place
chicken in hot pan and turn heat to medium. Pan fry until until golden
brown, about 2-3 minutes on each side. Once the chicken is beautifully
brown and cooked through, remove from pan and set aside, covered with foil.
In
the same pan, add the chopped onions and 1/2 the minced garlic and more
olive oil if necessary. Stir around picking up any browned bits off the
bottom of the pan and cook until onion is translucent. Add your chopped
tomatoes and cook for about 3 minutes, then add half your jar of tomato
sauce and the wine. Let that simmer for about 10 minutes and taste. Add
any additional salt, pepper and Italian seasoning to the sauce then
cook for another 10 minutes.
You
now have options. You can return the chicken to the pan and place the
mozzarella on top and cover to allow the cheese to melt or you can place
the chicken on your plate, followed by sauce and then mozzarella.
I
returned my chicken to the pan with the sauce to warm it through. When I plated it I flipped it so the sauce side was facing up. I then
put my room temperature cheese on top. That is
why it's important to have room temperature cheese. It melts quickly
and without much assistance. Now you have beautiful Chicken Parmesan.
Directions for the Sauteed Mustard Greens:
1.
While the chicken is cooking place the remaining garlic and sliced
onions in a pan and coat with oil and let sit for about 15 minutes while
you're preparing your other dish. With the garlic and onion and oil
sitting on the hot stove, the oil seems to pick up some of the flavor of
the onion and garlic.
2.Cook onion and garlic on
medium heat until translucent and starting to slightly brown. Add about a
tablespoon of wine to the onion and garlic. Slowly add your mustard greens in
bits, seasoning each new addition with salt and pepper, then turning so
they pick up garlic and onion and wine. I had about four or five
divisions. Cook until wilted and softened. Shouldn't take more than 10 minutes.
3. Taste and adjust seasonings, Add lemon juice and serve.
