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 Chicken Parmesan

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pnwchef

  • Total Posts: 2249
  • Joined: 3/16/2011
  • Location: Kennewick, WA
Chicken Parmesan Sun, 05/8/11 9:35 AM (permalink)
Chicken Parmesan, is a fast and easy fix for my family on a busy day. I always keep a case of IQF, 4 oz boneless skinless chicken breasts in the freezer. They can be thawed fast and dinner ready in a sap. My wife came home with a hot loaf of Italian bread, so dinner was going to be Italian no matter what.
Bread crumbs, flour, parm cheese, spices, 4 oz breast browned in olive oil, then put in a baking dish with some Marinara sauce....

I put on a good helping of shredded Mozzarella cheese, fresh would work real well....

The Chicken is 75% cooked so all I really want to do is cook it through and melt and brown the cheese.

Nothing else to do now except eat, I sliced off big chunks of Italian bread topped with real butter and the meal was done. We serve this same size in our Cafe for $5.50, one day a customer told me it was the best Chicken Parmesan he ever hard, he bragged and bragged, you would have thought I staged it, it was getting deep. He then said, the Chicken Parmesan was so good that it was right up there with Olive Garden. I had to laugh, I have been a Chef for over 30 years, involved in over 25 restaurants, and I have finally made it up to Olive Garden quality...........

 
 
 
 
 
 
 
 
 
#1
    Michael Hoffman

    • Total Posts: 17848
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Chicken Parmesan Sun, 05/8/11 10:58 AM (permalink)
    Very nice. If Olive Garden made anything like that I might be tempted.
     
    #2
      agnesrob

      • Total Posts: 1790
      • Joined: 6/4/2006
      • Location: Park Ridge, NJ
      Re:Chicken Parmesan Sun, 05/8/11 12:40 PM (permalink)
      Michael Hoffman


      Very nice. If Olive Garden made anything like that I might be tempted.



      Same here, Michael!  Great looking food PNWCHEF!
       
      #3
        chewingthefat

        • Total Posts: 6100
        • Joined: 11/22/2007
        • Location: Emmitsburg, Md.
        Re:Chicken Parmesan Sun, 05/8/11 2:03 PM (permalink)
        That's YEOW good looking....to move up to Olive Garden, one has to be a Microwave Maestro!
         
        #4
          Michael Hoffman

          • Total Posts: 17848
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          Re:Chicken Parmesan Sun, 05/8/11 2:54 PM (permalink)
          Wow! I'm good at that. Just yesterday I warmed up a cup of coffee in my microwave.
           
          #5
            chewingthefat

            • Total Posts: 6100
            • Joined: 11/22/2007
            • Location: Emmitsburg, Md.
            Re:Chicken Parmesan Sun, 05/8/11 5:05 PM (permalink)
            Michael Hoffman


            Wow! I'm good at that. Just yesterday I warmed up a cup of coffee in my microwave.

            I find that rather hard to believe, did you have a coach?

             
            #6
              pnwchef

              • Total Posts: 2249
              • Joined: 3/16/2011
              • Location: Kennewick, WA
              Re:Chicken Parmesan Sun, 05/8/11 5:13 PM (permalink)
              chewingthefat


              Michael Hoffman


              Wow! I'm good at that. Just yesterday I warmed up a cup of coffee in my microwave.

              I find that rather hard to believe, did you have a coach?

              I'm sure he's an expert
               
              #7
                Michael Hoffman

                • Total Posts: 17848
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                Re:Chicken Parmesan Sun, 05/8/11 6:24 PM (permalink)
                I am more than an expert. When people around the world need to warm their coffee they call me to find out how to do it. I charge a nominal fee. Feel free, you guys, to ask for any help you need with this. I'm sure you will find it affordable.
                 
                e-mail me for my toll-free phone number.
                 
                #8
                  1bbqboy

                  • Total Posts: 4542
                  • Joined: 11/20/2000
                  • Location: Rogue Valley
                  Re:Chicken Parmesan Sun, 05/8/11 8:10 PM (permalink)
                  quintessential.
                   
                  #9
                    sk bob

                    • Total Posts: 1801
                    • Joined: 12/29/2005
                    • Location: South Daytona, FL
                    Re:Chicken Parmesan Sun, 05/8/11 8:25 PM (permalink)
                    nice job on the chicken parm.
                    whats the main course?
                     
                    #10
                      claracamille

                      • Total Posts: 414
                      • Joined: 1/31/2004
                      • Location: Idpls, IN
                      Re:Chicken Parmesan Sat, 05/14/11 8:49 AM (permalink)
                      Just watched an episode of Cook's Country Kitchen with a skillet Chicken Parm recipe.  Can't wait to try it, looked really good.  Best part was you cooked everything in the same skillet.
                       
                      #11
                        ann peeples

                        • Total Posts: 8317
                        • Joined: 5/21/2006
                        • Location: West Allis, Wisconsin
                        Re:Chicken Parmesan Sat, 05/14/11 8:58 AM (permalink)
                        Excellent looking dish! Thanks for the inspiration for tonight's dinner.
                         
                        #12
                          pnwchef

                          • Total Posts: 2249
                          • Joined: 3/16/2011
                          • Location: Kennewick, WA
                          Re:Chicken Parmesan Sat, 05/14/11 11:39 AM (permalink)
                          Ann, if your making it, we already know it's going to be good and made with caring and love...................pnwc
                           
                          #13
                            Sundancer7

                            Re:Chicken Parmesan Sat, 05/14/11 11:59 AM (permalink)
                            IN Knoxville, Louis on Broadway which has been in business for better than 50 years has outstanding veal and chicken parma.  They had kin folks that operated Pero's on Kingston Pike.  They closed about 15 years ago and have now reopened on Northshore dr. with the same menu.  I cannot wait to try it.
                             
                            Chicken and veal parma is one of my favorites.
                             
                            Paul E. Smith
                            Knoxville, TN
                             
                            #14
                              mar52

                              • Total Posts: 7608
                              • Joined: 4/17/2005
                              • Location: Marina del Rey, CA
                              Re:Chicken Parmesan Sat, 05/14/11 1:29 PM (permalink)
                              I missed this thread.  I think this will be my next home cooked meal if I ever want to cook again.
                               
                              #15
                                ann peeples

                                • Total Posts: 8317
                                • Joined: 5/21/2006
                                • Location: West Allis, Wisconsin
                                Re:Chicken Parmesan Sat, 05/14/11 2:25 PM (permalink)
                                Thanks for the vote of confidence, pnwc!! Chicken breasts are thawing..
                                 
                                #16
                                  markdevis33

                                  • Total Posts: 8
                                  • Joined: 6/22/2011
                                  • Location: new york, NY
                                  Re:Chicken Parmesan Mon, 06/27/11 1:49 AM (permalink)
                                  Awesome recipe!!! Gives the feel of having it!!
                                   
                                  #17
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