Chicken Parmesan

Well August has arrived here in Tennessee with a vengeance ! The temperature punched in at 95 and it really hasn't dropped much this evening... I did see however that Little Rock hit 108! Sorry Samie, I will keep my sob stories to myself!

I know you would think it is TOO hot to cook... but really, FOOD is my middle name! And of course I chose to cook something that heats up the whole kitchen. So my dear friends, I pass it along to you.... maybe in a couple of months when the weather actually gets cooler it would be a great evening meal... so don't forget about it .. .OK?

Chicken Parmesan

The ingredients are simple and results are very professional
preheat oven to 325

4 boneless chicken breast ( or approximately 6 tenderloins)

1/4 cup olive oil

1 cup of Italian Bread Crumbs

1 egg beaten

Tony Chacheres Creole Seasonings

2 cans of tomato SAUCE

Worcestershire Sauce

teaspoon of sugar

2 tsp of FRESH Basil chopped

1/4 stick of butter

1/2 cup Parmesan Cheese

4-6 slices of Provolone Cheese (you can use Mozzarella in a pinch)

Angel Hair Pasta




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instructions

• Preheat oven to 325

• Place breast in press and seal or a large ziplock bag

• using a mallet ( I use whatever is handy ... even my rolling pin) flatten breasts to 1/2 inch thickness.

• Lightly dust the breast with Tony's and dredge them in the egg wash

• coat the breast in bread crumbs

• In large skillet heat the olive oil

• Place the breast in the hot oil and brown the breasts

• when both sides are nice an golden brown remove and place in baking dish

• set to the side

• in sauce pan place the tomato sauce, butter, sugar, a couple of good dollops of Worcestershire Sauce, and basil (reserve a bit for garnish.)

• Simmer for about 10 minutes and pour over chicken

• Top this with Parmesan Cheese
  

• Cover and bake for about 20 minutes

• While the chicken is in the oven - boil the Pasta - Drain toss with a little butter and a little basil if you have any left from the sauce.

• Remove the chicken from oven and top each breast with the Provolone (you can run it back in the oven for a minute or two while the cheese melts

• Serve over the Pasta

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how do you tell when your pasta is ready? If you think it is done... take a strand and toss it against the kitchen backsplash... if it clings ... IT'S DONE ! Of course you could take the fun out of it and just taste it... if it is crunchy... IT'S NOT DONE!