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The Gratest Chicken Parmesan
Enjoy The Gratest Chicken Parmesan with pasta tossed in The Gratest Red Sauce for a wonderful dinner!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Set up your breading station with 3 dishes. One with the flour, salt & pepper, and paprika. Another with 2 whisked eggs, salt & pepper. The last will be the bread crumbs mixed with oregano, 1/4 c of the grated parmesan, and salt and pepper.
  2. Butterfly each chicken breasts and evenly flatten to about 1/4 inch thick with a rolling pin or mallet.
  3. Pat dry, and season both sides of each breast with salt and pepper.
  4. To bread your chicken, coat the chicken in the seasoned flour. Move to the next dish, and coat the breast in the eggs. Then coat the chicken in the bread crumbs. Pat the bread crumbs on to ensure they stick to the chicken. Repeat this process to ensure crispy breading!
  5. Heat 2 tbs oil in a skillet large enough to lay the chicken flat.
  6. Cook each side on medium heat for 4 minutes.
  7. Prep a lined baking sheet with ladle full of Red Sauce. Place the cooked chicken on the sauce.
  8. Spread some of the Red Sauce on top of each chicken breasts.
  9. Top each chicken with a layer of Mozzarella and remaining Parmesan.
  10. Oven broil for 3 minutes or until cheese is browned.
  11. Garnish with chopped or sliced basil leaves. Serve with pasta tossed in The Gratest Red Sauce.
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Lemon Herb Chicken
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Pat chicken dry with paper towel.
  2. Lightly pound the thick side of the chicken breasts to make them more uniform in thickness. This will ensure even cooking.
  3. Salt and pepper both sides of the chicken breasts.
  4. Put a skillet that can accommodate all chicken without crowding them on medium heat. Add 2 tbls. of butter and turn heat up to medium. Shaking and swirling the skillet to spread butter.
  5. When the foam of the butter subsides, place chicken in skillet. Immediately put the top on and cook for 4 minutes.
  6. Take off top. Flip the chicken breasts, toss in the rosemary, and put the top back on. Cook for 4 more minutes.
  7. Discard rosemary. Remove chicken from pan, put on a warm plate to rest 5-7 minutes, and tent with aluminum foil. If you don’t rest the chicken, it won’t be as juicy as you deserve!
  8. While the chicken is resting, add lemon juice and chicken broth and scrape the yummy bits off the bottom of the pan. About 30 seconds.
  9. Turn the heat to high and reduce the sauce until it lightly coats the back of a spoon, like a light syrup. About 5 min.
  10. Turn off heat. Add the garlic and last tbsp. of butter and mix until all butter has melted into one cohesive sauce. Taste for salt and pepper.
  11. Spoon sauce over your chicken and Enjoy!