Turn a package of chicken breasts into dinner, conquer the week.
Boy oh boy oh boy do my boys love chicken Parmigiana. It's a dish that belongs, at least in our house, in the What’s-Not-to-Love category. And indeed: What’s not to love? Juicy chicken, crispy coating, tangy tomato sauce, melty mozzarella, and of course a shower of Parmesan. Fried chicken meets pizza—kind of, sort of.
But here’s my twist: I wondered if perhaps putting the cheese directly onto the breaded and browned cutlets, baking them in the oven to finish cooking , and then topping all of that with the sauce at the end might help keep the top of the chicken less soggy. And it did! Not the only way to go, for sure, but a fun little curveball for crispy lovers.I remember eating peanut chicken as a kid when we went out for American Chinese and loving it. I had all but forgotten about it for 30 years ...
I have a lot to say about this chicken. I really do. The first thing I will say is that it’s my favorite, easily one of the most delicious chicken dishes I have made in a while. The second thing I will say is that it also might be one of the prettiest, which can be a hard thing to do when your canvas is a pallid boneless chicken breast. We’ll have to throw our thanks for all of the above to a bit of cream, cherry tomatoes, spinach, and fresh herbs. When in doubt, these are ingredients to turn to for color, flavor, freshness, and a little lushness.
Or when you want to pretend that you’re in Tuscany . Garlic and Parmesan round out a simple pan sauce, and you can serve it over any kind of pasta or starch that speaks to you.
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