Sunday, October 14, 2012

A little fuss, a little muss: The single man’s guide to Chicken Parmesan


I have a confession, which shouldn’t surprise anybody; when you’re a single man who lives a block’s walking distance from a sandwich shop, Chinese restaurant and three pizzerias—you don’t exactly do a lot of cooking on the weekend.

But a body (particularly a middle aged one) can only take so much chopped ham, sausage pizza & szechuan anything so sometimes you need to go into that kitchen and cook a real meal.  (By the way, people have the impression I can cook & I’m sorry to say that I don’t consider frying a pork chop or microwaving some Hungry Jack Mashed Potatoes as any culinary feat.)  But gosh darn it, this dish takes real ingredients, some real prep, and both looks & tastes real good!

ApacheDug’s Chicken Parmesan

  • Sargento sliced Mozarella cheese
  • Extra Virgin Olive Oil
  • Ragu Robusto Roasted Garlic Spaghetti Sauce
  • Grated Parmesan Cheese
  • Progresso Italian Bread Crumbs
  • 1/3 cup milk
  • 1 egg
  • 2 thin-sliced boneless chicken breasts

1. Beat the egg & 1/3 cup milk together (do it in a Pyrex measuring cup—no splatter) and pour into a shallow dish, then soak those chicken breasts in the mixture for a couple minutes.  (I halved each of those 2 breasts first.) 

Now pour 1 cup of those italian bread crumbs on a plate & roll the wet chicken around in them—get them fully crumbed.  (Hey, do you have a bread bag?  Pour the crumbs in one, drop the chicken parts in & shake!)

2.  Have a nice big frying pan ready—heat up 1/4 cup of that extra virgin olive oil & carefully put those chicken breasts in the pan.

3.  Cook on low-medium heat, turning occasionally until they’re golden brown.  (Don’t worry if the chicken is fully cooked.  Trust me, they will be later.)

4.  You have one of those glass baking dishes, right?  I have a square one.  Add a little Ragu Roasted Garlic Sauce to coat the bottom, & arrange those golden chicken breasts in the baking dish.

5.  I laid 6 slices of the Sargento Mozzarella cheese on top of the chicken.

6.  Pour that jar of Ragu Robusto Roasted Garlic on top, sprinkle on a healthy dose of grated Parmesan cheese, & slide this into the oven, uncovered

7.  Bake at 350 degrees for around 35 minutes.   Oh baby, look what you got!

Now I’ll assume you were using those 35 minutes to boil some spaghetti on top of the stove.  (This makes enough for 3-4 servings, so it’s up to you how many noodles to cook.)  Ladle that hot sauce over a side of hot spaghetti & OF COURSE sprinkle more grated parmesan on top of everything—that’s why they call it chicken parmesan!



  1. Searching for a recipe for chicken parm and this one looks so good. How did you know? Love your blog, love the pics! Nice work.

  2. Thanks for the nice comments Debbie, and it's really a simple recipe--make sure you use the italian bread crumbs, it's what gives the dish it's seasoning :)

  3. Man, does this look and sound so incredibly good right about now, especially as it's almost lunchtime!

  4. Haha--thanks Pam, if you lived closer I'd invite you over for leftovers, there's plenty! :)

  5. Oh my God, your eye again! Just read the blog, and couldn't believe it (thanks for the nice compliment to me in there - not true though). Is your eye better now?! Wonder if stress is contributing to it. Maybe if you flat out go completely blind, someone will realize how overworked you are.

    And... yum on the chicken parm. A dish I do NOT care for but would eat a big plate of right now if I could, based on those pictures alone. I'd eat it for breakfast. Too much junk food the last 4 days on the road...

  6. Thanks Shawn, not to worry--the eye is 85% better, I think it's just a stress thing, truth be told. I just have to remember to keep my hands off my face more! :)

    As for the chicken parm, I'm shocked you're not a fan--who doesn't love chicken parmesan? But I'm glad you liked the pictures :)

  7. Doug,
    I'd like to see you present your own cooking show.

    I'll work up a pitch and see if any of the networks show interest...

  8. Heh--thanks Andrew! I know you've seen my chicken parmesan before, but this weekend was the first time I'd made it in a couple years & it turned out so well, I thought it deserved it's own blog :)

    Really not a cook, though! I know the stuff you can do, I'd be more interested in seeing a show titled "Andrew's Oven" :)

  9. Yummy! Wow, that sure looks good Doug. Thanks so much for sharing the recipe, I must try. Me hungry now. :)


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