Wednesday, July 26, 2017
Easy Skillet Chicken Parmesan with a side of Japanese Eggplant!
For this dish you will need: chicken breasts - boneless, skinless. Canned tomato sauce and or diced tomatoes. Onion, and Japanese eggplant; of course you can use any eggplant. To begin, saute one whole onion in olive oil and dried herbs. Once browned, push aside and lay in filleted chicken breasts which have been dipped in egg wash and laid in dried bread crumbs, adding olive oil as you go when needed.
Brown the chicken breasts on both sides. Add to the skillet, the juice from any leftover olive jar and or liquid from a jar of roasted red pepper. If you don't have either, a squeeze of lemon or some white wine or even some chicken stock with a splash of apple vinegar.
Next, add your small can of either diced tomatoes or tomato sauce. Let this simmer while you prepare the eggplant and angel hair pasta. As for the eggplant, wash, slice in half and score. Squeeze lemon juice over the open halves and sprinkle with dried herbs. Flash fry in olive oil until tender and slightly blackened on edges.
Boil the pasta until tender. Just before serving, top the chicken with grated mozzarella and parmesan cheese.