Today I did a guest post for my friend Shion, who has a blog called, Shi’s Eating. It’s a Foodie Blog. I shared with her readers all about my Everyday Kitchen Challenge, which is that I’m working on cooking every receipe in Giada De Laurentiis’ cookbook Everyday Kitchen.
When Jon and I got back from Germany we were craving a home cooked meal. I immediately decided to make a Giada recipe and chose her Chicken Parmesan recipe.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 8 (3-ounces each) chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Chicken rubbed in herbs
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
The Finished Dinner!
I didn’t make her marinara sauce; I just used a jar sauce. On the side we had Giada’s Caprese Salad (for whatever reason I was craving tomatoes that night!) I have to say that when the recipe called for tabs of butter on top of the cheese while it baked I was more than a little nervous, but the end result was amazing. My husband, Jon, said it was easily one of the best chicken parmesans he’s ever had and that it was restaurant quality. I have to say I agree with him. The herbs flavored the chicken so well. The dish was much lighter too, without the bread crumbs; however you didn’t lose the flavor you might get from Italian seasoned bread crumbs because of the herbs rubbed into the chicken.
The dish was pretty easy, the most time consuming part was chopping the herbs to rub into the chicken. Once that was done it was very easy to complete.
Another amazing dish provided by Giada!
Post in Comments:
Who is your favorite Food Network Chef? Obviously mine is Giada, but if I had to pick someone else I’d say the Barefoot Contessa!
I like Giada, too, because I never go wrong with her recipes. I also like Rachael Ray because she always has helpful tips for the kitchen, but I don’t necessarily like her recipes….
Thanks, Beth for posting this recipe. You had told me about it awhile ago and I have been meaning to ask you for it…and here it is on your blog. It was great to see you and Jon this weekend. So glad we got to walk the Highline as well as do some other fun stuff…thanks!!!
[...] Chicken Parm [...]