"Kind of Famous" Chicken Parmesan

Another Basque Stage Candidate post. This recipe may seem common and too simple to put on a culinarian blog, but trust me theres a method to my madness. Me and chicken parmesan go way back; everytime my grandparents would let my brother, my cousin, and I cook dinner this is what we made. Pretty much because that was the only thing we knew how to cook at our young ages. Everytime I have chicken parmesan I think of my family and all sorts of good times. So, I decided to use our "famous" recipe and make some fancy tweaks on it.

Chicken Parmesan

4 SLBL Chicken Breasts
1c Zesty Italian Vinaigrette
1c Italian Breadcrumbs
1/2c Shredded Parmesan


For Pesto:

2c Baby Spinach Leaves
3/4c Almonds
1clove Garlic
AN Extra-Virgin Olive Oil




Parmesan Crisps

1c Shredded Parmesan


Instructions:

For Chicken:

1. Preheat oven to 375*.


2. Cut each chicken breast in half and pound to 1/4in thickness.

*The one on the left is what it should look like.






3. Put the vinaigrette in a medium bowl, combine breadcrumbs and parmesan in another medium bowl.

4.Bread the chicken by first coating in vinaigrette then the breadcrumb and parmesan mix.

5.Put breasts in a deep pan and roast in the oven until done(use thermometer).






For Pesto:

1. In a food processor puree the almonds, spinach, and garlic.


2.Slowly drizzle in the olive oil until the mixture is the right, spreadable consistency.

Parmesan Crisps:

1. On a parchment lined pan create small, thin circles of parmesan cheese.

2. Bake in a 375* oven until golden brown and crisp.

Plate the chicken, cover with pesto, and top with parmesan crisp.

Now all thats left to do is enjoy! ;)

Basque Stage

My Basque Stage Candidate Video.