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http://www.cooks.com/recipe/n01bx6ka/stuffed-chicken-parmesan.html

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Sarai Monzon-A01731173

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Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

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Sarai Monzon-A0731173

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Hi, so I actually wanted to see pictures of every ingredient, not of the final product.

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This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband.

And that's a very, very good thing.

Break out the good Parmesan for this one, my friends. It's the right thing to do.

Begin with four to six boneless, skinless, trimmed chicken breasts. And please: do not be afraid of the raw chicken.

I'm actually beginning to believe fear of raw chicken is a diagnosable phobia. I've seen people run from the room, squirm on the floor, and cry for their mamas.

I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer's keyboard.

Now THAT would gross me out the door.

And for the love of all things that are good and right in the world, do not clean the pan first! We want all that deliciousness to remain.

Then grab some wine. My friend April brought me this from Douglas County, Kansas-this, and about 700 other bottles.

Who knew Kansas wine was so delicious?

Mmmm. This is where the flavor is.

Or something like that.

This is the time to break out the good stuff.

For it is very, very good.

I repeat that mantra several times a day.

Oh! And hint: if I have fresh basil on hand, sometimes I'll lay a couple of leaves on my piece of chicken just before I sprinkle on the cheese. Try it sometime.

Repeat after me: if some is good, more is better.

I always sprinkle on a little Parmesan. For luck.

I'll give you a hint: he's not a woman, he's not a kid, and he castrates calves for a living.

Enjoy this! It's a real crowd pleaser, and always fun to make.

Chicken Parmigiana

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Chicken Parmigiana

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

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This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that's a very, very good thing. Break out the good Parmesan for this one, my friends.

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Ingredients:

For the salsa:

• 5 cloves garlic, minced

• 1 small onion (finely chopped)

• 1 tablespoon garlic powder

•Olive oil

• 1 can chopped tomatoes (425 g)

• 4 leaves of fresh basil (if not used is dried basil 1/2 teaspoon ground)

• 1 pinch of oregano

• 1 pinch of sugar

•Salt and pepper

For the chicken:

• 2-3 large breasts and thick chicken (about 400 grams total) finely sliced and bruised 1 cm each

• 3/4 cup bread crumbs

•Salt and pepper

• 2 eggs, beaten

•Wheat flour

• 1/4 teaspoon cayenne pepper (optional)

• Olive oil (or sunflower / vegetable) for frying

• 1 ball of fresh mozzarella cheese

• 1 cup grated Parmesan cheese (good quality!)

• Your favorite pasta (I love angel hair, very thin spaghetti)

http://thepioneerwoman.com/cooking/chicken-parmigiana/

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Hello Students!

Please write
1. the recipe in English
2. Preparation in English
3. Photos of the ingredients