Wednesday, March 17, 2010

Chicken Parmesan Fingers with Tomato Sauce

Ingredients for chicken parmesan fingers:
8 skinless, boneless chicken breasts
4 eggs, slightly beaten
1 cup grated parmesan cheese
1 bunch fresh thyme or 2 T dried
3 T olive oil
salt and fresnly ground pepper

tomato sauce *

Ingredients for tomato sauce:
1 large onion
8 fresh ripe tomatoes (or canned plum tomatoes, drained)
1/4 cup extra virgin olive oil
3 cloves garlic, minced

Variation: Use 12 lamb chops, 1/2-inch thick, instead of chicken breasts.

Preparing the sauce:
Chop onion in the food processor until finely minced. Coarsely chop the tomatoes in a food processor or blender.

Heat a medium skillet on medium heat. Add olive oil. When oil is hot, add minced onion and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the coarsely chopped tomatoes and reduce heat. Simmer for 45 minutes until sauce thickens a little.

* * * * * * * * * * * *

Preparing the chicken parmesan fingers:
Place the beaten eggs in a mixing bowl. Add the chicken breasts and coat with egg.

Place the parmesan cheese in a shallow bowl. Dip each piece into the cheese, coating both sides.

Sprinkle both sides of the chicken breasts with salt, pepper, and thyme.

Place the chicken in the refrigerator for a couple of hours to allow the parmesan breading to set, although if pressed for time this step can be skipped. Bring the chicken breasts to room temperature before cooking, approximately 1 hour.

Heat a large skillet, then add the olive oil to cover the bottom of pan.

Cook the chicken breasts until the parmesan crusts are golden; then turn over to fry the other side, 2 to 3 minutes per side. [If cooking lamb chops, the inside will be light pink and juicy.]

Serve with tomato sauce.


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