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Parmesan chicken is traditionally made with boneless, skinless chicken breasts.
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We use breasts, but thighs too, if we are starting with a whole chicken.
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*Sauce: 2 medium garlic cloves, peeled and minced 1/4 cup extra virgin olive oil 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon sugar Salt and ground black pepper
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*Chicken: 3 tablespoon Dijon mustard 1 tablespoon white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs) 3/4 cup of breadcrumbs (we make our breadcrumbs from old French bread) 1 cup finely grated Parmesan cheese 3 tablespoon unsalted butter, melted
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*METHOD: 1 Prepare the sauce.
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In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle.
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Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper.
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Bring to a simmer.
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Continue to simmer until sauce thickens a bit and flavors meld, about 10 to 12 minutes.
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Taste sauce, adjust seasoning if necessary, cover and keep warm.
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2 Preheat oven to 450F.
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Cut each chicken breast half in half for smaller pieces.
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With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 to 1/2 inch.
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You might find it easier to put the chicken between layers of plastic wrap before pounding.
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3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.
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4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper.
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Mix well and add in the melted butter.
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Transfer to a shallow plate.
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Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely.
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Press the crumbs in gently to adhere and transfer to a stick-free baking sheet.
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Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
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Serve with a side of rice or pasta.
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Ladle sauce over the chicken.
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By Elisa
