this originated at momontimeout.com - quick, easy and veddy succulent!
advance work:
- count your chicken chunks. I used four for two people.
- open a jar of tomato sauce - type & trend to one's preference. I used a half qt size for two people
- chop some baby spinach leaves to 1/2 inch pieces, or so. about half a cup (raw) per chicken chunk
- grate real Parmesan cheese on the fine side of a box grater. don't even think about the sawdust in the green can. about 3 tablespoons per chicken chunk. mix the Parmesan with panko bread crumb - 3:1 bread crumb to cheese by volume. I used one cup bread crumb for four chicken chunks.
- coarse grate mozzarella - about 1/4 cups per chicken chunk.
- fire up / pre-heat the broiler
chicken breast filets - pounded flat to about 1/2 inch
salt&pepper
"coat" - liberally - with panko/cheese mixture;
I poured the smidge of left over mix over the sauted chicken at the flip
about 2-3 minutes on a side in a hot pan w/ oil to brown.
- do not over cook the chicken at the saute part. unless you're fixing a rubber chicken convention dinner . .
remove chicken from pan to rest.
drain off any excess fat/oil from the pan.
put about half the tomato sauce in the pan bottom
plunk in - single layer - the breaded chicken
spoon a bit of sauce over each chicken chunk to help adhere:
layer of chopped spinach
then
layer of grated mozzarella
spoon any remaining tomato sauce in the gaps if you wish; drowning the chicken is not required or recommended.
under the broiler for 3-6 minutes.
I let mine go until the mozzarella browned a bit. adds crunch&flavor.
for a 'one pan prep': use a pan suited to direct heat broiling - this rules out Pyrex, most ceramics, anything with plastic handles. I used cast iron.
cool only briefly - use a knife to cut around / separate the chicken chunks - the cheese wants everything to stick together in one mass and messes up all that careful spinach layering . . .
spatula onto plate for service - a garden salad with vinaigrette makes a good side.
advance work:
- count your chicken chunks. I used four for two people.
- open a jar of tomato sauce - type & trend to one's preference. I used a half qt size for two people
- chop some baby spinach leaves to 1/2 inch pieces, or so. about half a cup (raw) per chicken chunk
- grate real Parmesan cheese on the fine side of a box grater. don't even think about the sawdust in the green can. about 3 tablespoons per chicken chunk. mix the Parmesan with panko bread crumb - 3:1 bread crumb to cheese by volume. I used one cup bread crumb for four chicken chunks.
- coarse grate mozzarella - about 1/4 cups per chicken chunk.
- fire up / pre-heat the broiler
chicken breast filets - pounded flat to about 1/2 inch
salt&pepper
"coat" - liberally - with panko/cheese mixture;
I poured the smidge of left over mix over the sauted chicken at the flip
about 2-3 minutes on a side in a hot pan w/ oil to brown.
- do not over cook the chicken at the saute part. unless you're fixing a rubber chicken convention dinner . .
remove chicken from pan to rest.
drain off any excess fat/oil from the pan.
put about half the tomato sauce in the pan bottom
plunk in - single layer - the breaded chicken
spoon a bit of sauce over each chicken chunk to help adhere:
layer of chopped spinach
then
layer of grated mozzarella
spoon any remaining tomato sauce in the gaps if you wish; drowning the chicken is not required or recommended.
under the broiler for 3-6 minutes.
I let mine go until the mozzarella browned a bit. adds crunch&flavor.
for a 'one pan prep': use a pan suited to direct heat broiling - this rules out Pyrex, most ceramics, anything with plastic handles. I used cast iron.
cool only briefly - use a knife to cut around / separate the chicken chunks - the cheese wants everything to stick together in one mass and messes up all that careful spinach layering . . .
spatula onto plate for service - a garden salad with vinaigrette makes a good side.
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