Monday, March 5, 2012

Parm Chicken

One of the benefits of having nice big chickens is that from one of our largest (at over 3kgs) fed 6 people (including the kids) with leftovers for at least 2 different meals.

The first of which was Parmigiana Chicken.

Incredibly easy, I divided the chicken first, saving the legs, thighs & wings for our next meal. Then pounded the breasts, and did a simple flour, egg, bread crumb cover. Then brown on both sides quick. Refrigerate for 20 minutes (or more!)  then a little sauce and some cheese and in at 350F oven for about 20 minutes.

With home-made pasta it was a delicious meal!

When I was done breading the breasts I used the same set up, just adding some spices to the bread crumbs, and we'll be having fried chicken. Also really simple and very yummy with creamy mashed potatoes and I really like making a cream gravy for the chicken too.

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