Drunken chicken parmesan
60 Minutes | Serves 4-6
2½-3 lbs Boneless, Skinless Chicken Breasts
2 Shallots Minced
5 Garlic Cloves Minced
2 Tbsp Fresh Oregano Minced
10-12 Fresh Basil Leaves
1, 28 oz Can San Marzano Whole Tomatoes
¼ cup Heavy Whipping Cream
1 cup Vodka
1 cup Freshly Grated Parmesan Cheese
1 lb Fresh Mozzarella Cheese
¼ cup All-Purpose Flour
3 Large Eggs Beaten
2 cups Seasoned Bread Crumbs
Vegetable Oil for Frying
2 Tbsp Extra Virgin Olive Oil Plus Extra for Pan Frying
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the chicken from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees.
Empty the San Marzano tomatoes into a mixing bowl. Squeeze and break apart the tomatoes by hand into bite-sized pieces.
To prepare the vodka sauce, place a large sauté pan on medium heat. When heated, add the extra virgin olive oil (2 Tbsp). Add the garlic and shallots and cook for 2-3 minutes until the shallots are translucent.
Add the vodka, burn off the alcohol and reduce the liquid by at least 50%, approximately 3 minutes. Add the oregano, tomatoes, heavy cream, kosher salt and black pepper. Stir all ingredients together. Increase the heat to bring the mixture to a boil. Remove from the heat and hold.
Butterfly the chicken breasts by halving them crosswise. Trim any excess fat. Place each breast in a gallon storage bag and gently pound with a kitchen mallet to expand the size and even the thickness.
Season both sides of the chicken with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Using a fork, place 1 chicken breast in the flour and coat both sides. Shake off any excess flour, and transfer the chicken breast into the eggs. Coat both sides. Place the chicken breast into the bread crumbs. Use your hand to lightly press the chicken into the bread crumbs and cover exposed areas. Repeat for all chicken breasts. Add more ingredients to each step if needed.
Combine equal parts olive oil and vegetable oil in a frying pan to cook the breaded chicken. Fill the pan about ½-inch high for pan frying. Turn on medium heat and slowly heat the oil to 325-350 degrees.
Add an initial batch of breasts gently into the pan. Cook for 2-2½ minutes on each side until the bread crumbs are browned. Use a fork to turn the chicken breasts in the pan to avoid damaging the bread-crumb layer.
Transfer the pan-fried chicken breasts, allowing any excess oil to drip off, to a sheet pan. Repeat the process for the remaining chicken breasts.
Evenly distribute the vodka sauce over the chicken breasts. Top with equal parts Parmesan cheese. Break up the basil leaves by hand and distribute evenly. Pull apart the fresh mozzarella and top each breast. Drizzle with a small amount of extra virgin olive oil.
Bake uncovered for approximately 10 minutes or until the cheese is completely melted and chicken is at least 165 degrees in the thicker part of the breast.
2½-3 lbs Boneless, Skinless Chicken Breasts
2 Shallots Minced
5 Garlic Cloves Minced
2 Tbsp Fresh Oregano Minced
10-12 Fresh Basil Leaves
1, 28 oz Can San Marzano Whole Tomatoes
¼ cup Heavy Whipping Cream
1 cup Vodka
1 cup Freshly Grated Parmesan Cheese
1 lb Fresh Mozzarella Cheese
¼ cup All-Purpose Flour
3 Large Eggs Beaten
2 cups Seasoned Bread Crumbs
Vegetable Oil for Frying
2 Tbsp Extra Virgin Olive Oil Plus Extra for Pan Frying
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the chicken from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees.
Empty the San Marzano tomatoes into a mixing bowl. Squeeze and break apart the tomatoes by hand into bite-sized pieces.
To prepare the vodka sauce, place a large sauté pan on medium heat. When heated, add the extra virgin olive oil (2 Tbsp). Add the garlic and shallots and cook for 2-3 minutes until the shallots are translucent.
Add the vodka, burn off the alcohol and reduce the liquid by at least 50%, approximately 3 minutes. Add the oregano, tomatoes, heavy cream, kosher salt and black pepper. Stir all ingredients together. Increase the heat to bring the mixture to a boil. Remove from the heat and hold.
Butterfly the chicken breasts by halving them crosswise. Trim any excess fat. Place each breast in a gallon storage bag and gently pound with a kitchen mallet to expand the size and even the thickness.
Season both sides of the chicken with kosher salt and black pepper.
Set up a classic breading station with the flour, eggs and bread crumbs in separate containers. Season the flour and bread crumbs with kosher salt and black pepper.
Using a fork, place 1 chicken breast in the flour and coat both sides. Shake off any excess flour, and transfer the chicken breast into the eggs. Coat both sides. Place the chicken breast into the bread crumbs. Use your hand to lightly press the chicken into the bread crumbs and cover exposed areas. Repeat for all chicken breasts. Add more ingredients to each step if needed.
Combine equal parts olive oil and vegetable oil in a frying pan to cook the breaded chicken. Fill the pan about ½-inch high for pan frying. Turn on medium heat and slowly heat the oil to 325-350 degrees.
Add an initial batch of breasts gently into the pan. Cook for 2-2½ minutes on each side until the bread crumbs are browned. Use a fork to turn the chicken breasts in the pan to avoid damaging the bread-crumb layer.
Transfer the pan-fried chicken breasts, allowing any excess oil to drip off, to a sheet pan. Repeat the process for the remaining chicken breasts.
Evenly distribute the vodka sauce over the chicken breasts. Top with equal parts Parmesan cheese. Break up the basil leaves by hand and distribute evenly. Pull apart the fresh mozzarella and top each breast. Drizzle with a small amount of extra virgin olive oil.
Bake uncovered for approximately 10 minutes or until the cheese is completely melted and chicken is at least 165 degrees in the thicker part of the breast.