8 Buyers, 1 Store, 8000 Wines

Tuesday, June 24, 2008

On 5:46 PM by The Bloggers @ 67 Wine   No comments
We had some chicken breasts ready to go for dinner, but I hadn't decided how to make them. I asked my wife how she would like them cooked, and was a little surprised when she asked for Chicken Parmegiano. It's not like I haven't made it before. I just wasn't expecting it.

I went to the market and picked us some Mozzerella. I thought about getting fresh, but decided to be cheap and bought the packaged kind.

I started by butterflying the chicken breasts so they were an even thickness - about a 1/4 of an inch. I took a couple of slices of Sicilian bread that was left over from the night before and toasted them lightly. They then went into the blender to make crumbs. I didn't want them too fine. I skip the flouring step that is part of most recipes. I find that the crumbs stick better without it, and you are left with a crisper breading. I beat one egg, then dipped the breasts in the egg first and then the crumbs. I laid them on a sheet of wax paper, then covered them with another sheet and left them for 15 minutes.

While waiting, I made a nice little sauce by doctoring up one of the little 8 oz. cans. I started with a little olive oil, added garlic and some herbs, dumped in the can and cooked it covered on a low flame for what totaled about 15 minutes.

For the chicken, I added about three tablespoons each of canola oil and olive oil to a 14 inch saute pan. I wanted the flavor of the olive oil, but it smokes at too low a temperature if used on its own. When the oil was hot, I put the chicken breast in the pan. I cooked it for one minute on a high flame, then lowered it to medium for another two minutes. At that point, I turned them over. It took me about a minute to put the cheese on chicken breasts. I then covered the pan for two minutes. At that point, the cheese was melted and the chicken breasts were properly cooked.

The sauce went onto the plate, then I put the chicken (covered with cheese) on top of the sauce. It may not be traditional, but the cheese sticks better to the breading than it does to the sauce.

The wine? I opened a bottle of Sipacha Garnacha, which is one of my current house wines. It isn't as high in acidity as an Italian wine I may have chosen, but it was very good just the same.


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