New Style Chicken Parm
Tiny Url for this recipe → http://tinyurl.com/4pmtkvh
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- Boneless skinless chicken breast
- Fresh basil about 1/2 cup per serving
- Olive oil
- Cherry tomatoes one cup per serving
- Balsamic vinegar
- Fresh mozzarella cheese
- Crushed red peppers
- Clove of garlic chopped
- Panko bread crumbs
- Kosher salt
- 1 egg
- Parmesan cheese
Take one chicken breast and split it in half cutting the thickness in half but leaving enough of the flesh attached that you can just open it up like a mini pizza.
Now set up a breading station, whisked egg and panko breadcrumbs . Season the breadcrumbs with kosher salt. Now heat a pan up to medium high and put olive oil in the pan. Now dip the chicken breast in the egg shaking off any excess and put into the panko and coat evenly.
Fry in the hot pan and make sure it’s hot of it will come out soggy and greasy about 4 min on the first side, turn and do another 3 minutes on the other side until its golden brown. Transfer to a plate.
Now cut up about one cup of cherry tomatoes and half a cup of fresh basil.(per chicken breast) In a hot pan with olive oil quickly sauté them together with the garlic. Add a splash of balsamic and some kosher salt. Should take about 2 min and put aside in a bowl just before the tomatoes break down too much. We are not trying to make tomato sauce here just bring all the flavors together.
Now take the chicken breast and put it on a baking sheet spoon a layer of the tomato mixture on top.
Cut the fresh mozzarella and lay on top. Add some kosher salt and some olive oil. Now bake at 450 degrees until the cheese is bubbling and starting to become golden.
Take out let it rest for a min and grate some Parmesan cheese on it and serve.
This definitely will take that old classic to a new place!