Chicken Parmigiana

Browsing through Bobby Flay's recipes again ... and hoping to zoom down "not too long list of ingredients and not too complicated cooking" recipe.

Aha ! Yes ! Chicken breast (my favourite part of the poultry). Gosh ! ... still quite a long list of ingredients for this dish >~< 

Still, I went ahead to cook this Chicken Parmigiana even I don't have the complete ingredients... cos I could taste the food this time ... hee.. hee.. 

(the first time I attempted Bobby Flay's recipe was specially cooked for my girl here but didn’t get to taste it as I'm not a fan for fish)

Recipe adapted from: Food Network with some modifications made in blue:

Chicken Parmigiana 
Serves 4 persons
Ingredients
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
1 pound fresh mozzarella, thinly sliced (I used Cheddar cheese)
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender (I blend some mixture of tomatoes & Cherry tomatoes instead)
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf (omitted)
1 small bunch Italian parsley
1 Cubano chile pepper, chopped (omitted)
Salt and freshly ground pepper

Directions
Preheat oven to 400 degrees F (200 °C).

Season chicken on both sides with salt and pepper.
Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

Cook about 2 minutes per side in the frying pan

Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
Remove from the oven and garnish with basil or parsley leaves.

To make the Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat.
Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
Season, to taste, with salt and pepper.
Reduce heat and cook until slightly thickened, about 30 minutes.

*I've prepared and cooked the tomato sauce a day ahead.

It's pretty easy to cook the chicken. Seasoned it with salt and pepper both sides. Next to coat with flour, dip into egg and coat with bread crumbs .. off they went into frying pan ... off they jumped into the oven !
Hee hee... While doing those gentle yet swift actions, a flash of one of my favourite TV advertisements (many many years ago probably in the late 80s) crossed my mind ... I don't know if you have ever seen a CorningWare advertisement with background of a very nice & sweet humming tune  that goes something like this : "from the fire,  to the oven ... to the table ~~"! 

Done ! Tender juicy chicken ... Yummy-licious !

Have a great week ahead &
Happy cooking ^-^!

I'm submitting this post to Cook like a Star event - Bobby Flay organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Grace from Life can be simple