Thursday, August 1, 2013

Chicken Parm & Artichokes

Chicken Parm & Artichokes

Yea baby.  This is kind of involved.  You don't want it to be, buy some rice bread, GF bread crumbs, or just go full-gluten on this bitch.

Beware, no pics of artichokes because we forgot.

Chicken Parm

  • 2 quarts of tomato sauce.  Your own or recipe below.
  • 4 cups of breadcrumbs (same deal)
  • 4 chicken breasts
  • 1 1/2 cups of flour (GF option would be ny baking mix or starch+rice)
  • 2 eggs
  • 8oz mozzarella, sliced
  • 1 cup finely grated parmesan
  • Salt and pepper
  • 1/4 cup of olive oil.
Pound the chicken breasts to max 1/2" thick and cut into 3rds.  Put on a plate.

Make your
assembly line - bowls of each:

  1. Flour dredge (that's your flour jackass)
  2. Egg wash: Beat the two eggs with 2 TBSP of water
  3. Bread crumbs, mixed with salt and pepper.  If you want to get fancy, throw in some dried herbs like oregano and basil.
Take a chicken breast piece and dredge in flour.  Shake off the excess.  Dunk in the egg wash.  Shake off the excess.  Roll in breadcrumbs.  Put aside.

When this is done, heat up a layer of oil in a pan.  Get out a baking dish that can fit all the chicken pieces in one layer.  Drizzle 2 TBSP of oil in the bottom of the baking dish.  Fry each chicken piece for 5 minutes on each side, or until golden.  When they're done, put them in your baking dish.

When it's 30 minutes to gametime, heat up your oven to 450.  Put a slice of mozza on each chicken piece.  Cover with tomato sauce.  Sprinkle with parmesan.  Cook for 30 minutes covered.

Serve with more parm.


Cut the bottom off it.  Steam for 45 minutes.  Serve with melted butter and chopped garlic.

Tomato Sauce

You want this to be thick (point.)  

  • 2 cans chopped tomatoes (about 29oz total)
  • 1 can tomato paste (6oz)
  • 1 cup red wine
  • 1/2 cup of mixed fresh, chopped herbs (seriously, make them fresh) - rosemary, basil, oregano, parsley
  • 2 TBSP chopped garlic
  • 1 whole chopped onion
  • 1/4 cup olive oil

  • Heat up 2 TBSP of oil in a sauce pot (4qt is a good size.)  Sweat your garlic and onion until brown.  Add everything else.  Cook until thickened and yummy.  Add salt and pepper and other herbs as needed.  If it gets too thick, add  more wine or water.  If it's too thin, cook longer or add more tomato paste.  You can cook this bitch all day or in as little as 30 minutes.

    Bread Crumbs

    This is a reciple for gluten free waffles, which crisp up nicely.  You can use whatever bread you want.  We used a combo of this plus toasted buiscuits leftover from the strawberry shortcake.
    • 1/2 cup GF flour
    • 3/4 cup starch (potato, corn, etc.)
    • 1 tsp sea salt
    • 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 2 tsp xanthan gum
    • Dried parsley, basil, and oregano (3TBSP total)
    • 1/2 tsp garlic powder
    • 1 egg
    • 1/4 cup olive oil
    • 1 1/2 cup water
    Mix all the dry ingredients.  Yea, that's the flour through the garlic powder.  Separately, beat the egg and oil.  Stir the wet ingredients into the dry.  It'll be a really dry batter.  Add water (more or less than the 1 1/2 cup if needbe) to make a thick, but pourable batter.

    If you have a waffle iron, use it.  If you don't, we're not making waffles, so it don't matter.  Put some oil in a fry pan and get it hot.  Put about 1/2 cup of batter in the hot pan and mush it out as flat as you can.  Fry a few minutes each side.

    Crisp up this or whatever bread you use in the oven at 425 for 10 minutes.

    Then put it in a food processor.

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