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Author: [Food & Fitness] Topic: My Chicken Parmesan
ApacheM send a private message View Space | Blog | Friends | Playbook |
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#1
Posted: 4/4/2010 10:30:56 AM

Haven't posted a recipe in awhile so here's 2 for 1. Quick and EZ...

1 lb. chicken breast strips

2 qt jars of your favorite pasta sauce.

Italian salad dressing

Italian bread crumbs.

8oz matzarella shreaded cheese

Flatten the chicken strips with the bottom of a drink glass, to about 1/4in. marinate in the Italian dressing for 1 hr, Coat both sides in the bread crumbs and cook over medium heat until browned in a skillet with enough veg. oil to cover the bottom, about 2min aside.

Pour sauce in a cassarole dish (you might Nuke the sauce in the Microwave for a min.)and place chicken strips on top, cover with shreaded cheese and bake in the oven at 350F about 15mins. til cheese is melted and bubbly.

Serve on any type of pasta....the key is using the salad dressing as a coating to attach the bread crumbs.

You can also make fettechinni alfredo (pasta and alfredo sauce) and just place the strips on top for one meal and use the previous method with any leftovers for another meal.

Bon Appetti

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#2
Posted: 4/4/2010 4:54:34 PM
 I should have listed the last meal first.....seems to work great.
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#3
Posted: 4/4/2010 10:33:10 PM
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#4
Posted: 9/13/2010 8:50:29 PM
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#5
Posted: 9/14/2010 2:26:34 AM
Forgive me for my skepticism Apache, but I am so used to all of your posts being fantastic jokes that I am wary of actually following a recipe of yours.

Can't beat a good chicken parm though, but I would be worried about the breast or mozzarella exploding in my face.

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#6
Posted: 9/14/2010 2:28:50 AM
sounds good not too hard......
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#7
Posted: 9/14/2010 12:00:42 PM
I have made Chicken Parm 100 times, but never using salad dressing as a binder. I always use flour, egg, then crumbs. Interesting.
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#8
Posted: 9/14/2010 12:05:22 PM
QUOTE Originally Posted by ApacheM:

Haven't posted a recipe in awhile so here's 2 for 1. Quick and EZ...

1 lb. chicken breast strips

2 qt jars of your favorite pasta sauce.

Italian salad dressing

Italian bread crumbs.

8oz matzarella shreaded cheese

Flatten the chicken strips with the bottom of a drink glass, to about 1/4in. marinate in the Italian dressing for 1 hr, Coat both sides in the bread crumbs and cook over medium heat until browned in a skillet with enough veg. oil to cover the bottom, about 2min aside.

Pour sauce in a cassarole dish (you might Nuke the sauce in the Microwave for a min.)and place chicken strips on top, cover with shreaded cheese and bake in the oven at 350F about 15mins. til cheese is melted and bubbly.

Serve on any type of pasta....the key is using the salad dressing as a coating to attach the bread crumbs.

You can also make fettechinni alfredo (pasta and alfredo sauce) and just place the strips on top for one meal and use the previous method with any leftovers for another meal.

Bon Appetti

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#9
Posted: 9/14/2010 9:29:46 PM
Sounds tasty  
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#10
Posted: 9/14/2010 10:39:44 PM
My chicken parm (not to interrupt Apache)

Flattened chicken breasts- I take a nice sized chix and filet it square in the middle, not completely more like a pocket..

Create a mixture of mozz, ricotta, slight bit of parsley, an egg, stuff this mixture into the "pocket" of chix breast, seal and lay in baking pan.

I pack them in TIGHT..nice and full pan so they stay together without toothpicks and they cook great..

Then Ive been lucky enough to be given a good Italian sauce recipe, I use a FULL ammt of that to cover, bake and about 20 min before temping correctly, cover the top with more fresh grated mozz.

I dont like breading or any non-Italian sauce for my "stuffed chicken parm".

Ive never found better..at any high end restaurant or recipe, it is outstanding.
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#11
Posted: 9/15/2010 11:08:00 AM

I never used Italian dressing......I'll have to try it.......I always dip it in an egg to soak and stick the bread crumbs.

My problem is, the cheese always slides off the chicken after baking. Anyone have any suggestions on how to fix this?

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#12
Posted: 9/15/2010 6:20:25 PM

wall how about the recipe for that italian sauce?

i agree the sauce makes the meal

please pass on your recipe and it has many other uses.

 

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#13
Posted: 9/16/2010 4:46:35 PM
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#14
Posted: 9/16/2010 4:50:55 PM
QUOTE Originally Posted by yock1571:

wall how about the recipe for that italian sauce?

i agree the sauce makes the meal

please pass on your recipe and it has many other uses.

 



It is pretty simple but it is very good..

1/4 cup olive oil

Clove garlic (I like to use the jar kind instead of buying the actual garlic, it is easier and is just as strong.

Medium Onion

Sautee the oil, garlic and onion until the union is clear, very soft..not on too high of heat or you will burn the oil and the flavor goes out the window.

You can either boil fresh toms or get a few cans of a high end tomato. Ive tried it using a large, cheaper Sams Club tomato and the flavor profile just was not acceptable to me, so Ive always used a local brand of Romas, I like the flavor of roma toms and so it works for me.

I use three cans, I puree them in a blender and toss into the onion/garlic pot. Depending on how firm you want the sauce you can either strain the toms and remove more juice or add some tomato paste. I think adding tom paste kind of kills the recipe, but I found some from the same brand and style as my normal toms, and it is roma tom paste..so I use that, three cans of each. Three cans of large toms (I also dont like the chopped kind, just the whole toms and I puree them, but if you like diced toms in sauce you can modify)

Let it cook on medium to low uncovered for 45 min or so..near the end add a few tbs of sugar to lower the acidity.

You can salt/pepper it to your liking and I dont add any oregano or other spices and I dont get those spiced toms with Italian seasoning either.

If you want to go higher end then you could always do what my friend suggested and throw a few pork ribs in, then let that go for over an hour until the meat is tender and it adds a nice flavor profile.

I use the sauce for tons of things, from pizza to spaghetti to chix parm, Ive even used it as a base for bbq sauce.
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#15
Posted: 9/18/2010 10:06:12 PM
italian dressing is a great binder. it also makes a great marinade for chicken or beef. i like my parm mixing with a little brown sugar helps crisp it up and turn it dark faster

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#16
Posted: 9/19/2010 2:14:59 AM
great advice here, excellent stuff


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#17
Posted: 9/22/2010 8:56:53 PM
ban GBP bob
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#18
Posted: 9/27/2010 5:04:47 PM
QUOTE Originally Posted by BostonKen:

I have made Chicken Parm 100 times, but never using salad dressing as a binder. I always use flour, egg, then crumbs. Interesting.
 All the spices you need are in the dressing.....
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#19
Posted: 9/28/2010 8:43:45 AM
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#20
Posted: 10/21/2010 6:01:58 PM
 WSC.... your recipe sounds great, I'll try it...THX
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#21
Posted: 11/15/2010 11:57:30 AM
matzarella  
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#22
Posted: 11/30/2010 5:16:02 PM
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#23
Posted: 12/12/2010 12:29:00 PM
NICE
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#24
Posted: 12/12/2010 3:03:54 PM
QUOTE

Originally Posted by rebel-yell:

NICE

You already posted here when you were someone else....

Piss off girl

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#25
Posted: 1/4/2011 11:17:22 PM
Cooked this up for my friends and I while on vacation in the mountains for the holidays... came out GREAT!!  I'm not much of a cook, but this was easy and everyone loved it.  Thanks for the recipe!

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